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de Wetshof Chardonnay Bateleur 750ml 2011
Sku: 1896047
The De Wet family history can be traced back to 1694 when the first De Wets landed on the Cape of South Africa. By the early 1800’s, the De Wets owed vineyards in the Robertson ar ...more
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Product Rating
Critics Ratings:   (1)
Product Information
Country: South Africa
Region: Coastal Region
Grape Varietal: Chardonnay
Type: Still wine
Reg. 52.99
Buy de Wetshof Chardonnay Bateleur
20% discount on 6 bottles for only $42.49each! Buy a case of de Wetshof Chardonnay Bateleur
Citrus and pear notes are complemented by an intriguing nuttiness, with elegant citrus on the finish.
Wine Spectator 91 points - Lovely, with a mature, creamy edge to the core of green melon, yellow apple and heather flavors. Judicious toast is integrated through the finish, which has a languid feel overall. Sneaky acidity to keeps this balanced and defined. Drink now through 2015.óJ.M. (Apr 30 2014)

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The De Wet family history can be traced back to 1694 when the first De Wets landed on the Cape of South Africa. By the early 1800’s, the De Wets owed vineyards in the Robertson area and in 1972, De Wetshof became the first registered estate winery in the valley. The estate is owned by winemaker Danie de Wet, a graduate of Geisenheim, the wine institute in Germany. While he was a student in Europe, the wines of Burgundy captured his imagination, especially Chardonnay. After returning home Danie did exhaustive tests before planting carefully selected Chardonnay clones and rootstocks, becoming one of the first wineries in South Africa to do so. Danie has worked extensively with American viticulturist, Dr. Phil Freese and South African wine expert Francois Viljoen, of VinPro. Danie is joined by his sons, viticulturalist Johann and assistant winemaker Peter. Two-thirds of the 494 acre estate is planted to Chardonnay, the remainder is planted with Cabernet Sauvignon, Merlot, Muscat de Frontignan, Pinot Noir and Riesling. Each vineyard on the estate has a different soil composition, leading to unique expressions in each wine. The soils in Robertson Valley, comprised of limestone and gravel, produce flinty, full-bodied Chardonnay and Pinot Noir. The estate vineyards closer to the Breede River Valley are planted on limestone and clay soils and lend structure and depth to the wines.
Technical notes
Chardonnay clone Richter 99 was destemmed, crushed and the must settled overnight. The juice was transferred to small French oak barrels and fermented with cultured yeasts, after which the wine matures for several months in the French oak barrels.

 
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