Description

Babylonstoren’s 94 hectares of vineyards sit on the slopes of the Simonsberg Mountain between the wine-growing areas of Franschhoek, Stellenbosch and Paarl. Their stunning Chardonnay offers classic stone fruit with notes of butter and brioche on the nose and a full balanced palate with lots of length.

The hand picked fruit was cold pressed and fermentation was started in stainless steel tanks. On the third day after fermentation started the wine was transferred into 300 litre French oak barrels – 50% new and 50% second fill. After fermentation the wine was kept on its lees for about three to four months with batonnage every three weeks. It was then racked and went back into the barrels for another eight months, totalling 12 months, and then bottled.