Grapes are harvested by hand at optimum ripeness. The grapes are first machine-sorted to remove leaves, broken berries and stalks, and then hand-sorted to ensure that only the best bunches are selected for crushing. Fermentation initiated in oak barrels with a series of different commercial yeast cultures and natural/wild yeast. Temperatures were controlled with specially designed barrel cooling plates and the wine was kept on the lees for the whole barrel aging period. This wine fermented and aged for 10 months in 1st, 2nd and 3rd-fill French oak barrels. Lees stirred up frequently throughout the maturation process for complex mouthfeel and flavour. Bottled at 13.5%. (Bottle size 750ml)

Nose: Rich and creamy with inviting aromas of orange blossom, marmalade and buttered toast.

Palate: Elegant on entry, leading with oranges, ripe peach and apricot. Beautifully full and rich on the mid-palate, with more buttery creamy flavours shining through.

Finish: Lovely medium acidity keeps the wine focused. Lingering notes of almonds and orange blossom.

Anura Vineyards is owned and run by Tymen, Jenny and Lance Bouma. Positioned on the foothills on the Simonsberg Mountains, Anura boasts a wide variety of soils, slopes and micro-climates. This allows them to grow a wide selection of cultivars, some uncommon in South Africa, and also to match each cultivar with its ideal soil and micro-climate. In the vineyards, Tymen strives to utilise practices that best suit a particular varietal, including specific canopy management, control of the yield, trellising and irrigation control. At Anura, the aim is to produce wines which combine the robust fruit of the New World with the elegance and complexity of Old World winemaking styles.

#WHITEWINE #CHARDONNAY