The grapes are picked by taste and not Balling (Bamé) reading - this is to ensure good pH and acidity with good structure and aromas. 100% Oxidation was allowed before ferment to add complexity and age-ability. The grapes were softly basket-pressed at a max of 0.85bar to ensure purity and elegance going straight into neutral French Oak barrels for 16 months on the gross lees after which the wine was racked straight to the bottling line mid-2021 and bottled. No pre racking or any movement of the wine. No filtering, fining or SO2 was added to the wine. A charming, cool-climate Elgin wine with a perfectly balanced blend of ripe white stone-fruit and crisp acidity. Judicious oak ageing highlights an elegant creamy character to the thirst-quenching finish. A versatile wine, enjoy it on its own or as an accompaniment to salads, seafood and white meat dishes.
Varietal / Blend: Chardonnay
Decant: Not necessary
Farming Practices: Organic
Johan Meyer (‘Stompie’) started JH Meyer Signature Wines in 2010 after being inspired by working harvests with various wine producers around the world. He is currently focussing on Chardonnay and Pinot Noir from the cooler areas of the Western Cape. He only works with organically-farmed fruit and uses no overtly transformatory techniques in the cellar. Pinot Noir is 100% wholebunch, with long post-ferment macerations (8-12 weeks) is a hallmark of his approach. Johan and his wife Anri purchased land on top of the Piketberg Mountain in northern Swartland in 2018. They have since built a house, a cellar and planted Chardonnay, Pinot Noir, Sauvignon Blanc and some Rhone varieties. The high altitude terroir here is unlike any other in the Swartland, so Johan is working with SAWIS to set up a new ward: Piketboberg WO. The Palmiet wines are from the coolest WO in South Africa- Elgin. The Carbonic Pinot Noir is also from this fruit, but is fermented with use of carbonic maceration, which results in a much brighter and crunchier Pinot Noir.