Grapes for the Hazendal Chardonnay are sourced from multiple vineyards in the Bottelary Hills to create complexity. They are hand-harvested in small crates in the early morning to keep them cool and preserve fresh flavours. The grapes are further cooled overnight in an on-site cold room (3°C) and processed the following day. Bunch and berry sorting ensures only the best grapes are used. The grapes are softly rolled off the stems to prevent the extraction of unwanted harsh phenolics and transferred to an inert Nitrogen press for an overnight cold soak. The juice is pressed off the next morning, settled for 2 days, and the clear juice is racked off to a stainless-steel tank for primary fermentation. Wines are racked and returned once during the aging period. Each block is kept separate during vinification and aging, with final blending taking place just before bottling. 30% of the wine undergoes malolactic fermentation, and 100% of the wine is matured in 500-litre French oak barrels (50% new oak, the remainder 2nd-fill). Residual sugar: 2.8g/l. Bottled at 13%. (Bottle size 750ml)

Nose: Aromas of citrus blossom, ripe stone fruit, and fresh lime, with nuances of toasted almond, vanilla, elderflower and wet stone.

Palate: Layers of lemon curd, peach, pineapple, gooseberry and baked apple, complemented by a creamy texture and well-integrated oak. A fine mineral backbone adds precision and depth.

Finish: Long and elegant, with finely balanced acidity, lingering citrus zest and subtle salinity.

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