Winemaker Adam Mason, who has been there since 2011, knows his way around both the cellar and the Mulderbosch Vineyards and also their supplier vineyards as they buy in premium grapes from contracted growers. This means that your viticulturist can oversee the contracted vineyard from pruning to post harvest.
Adam Mason, Mulderbosch Cellarmaster
The grapes for the Mulderbosch Chardonnay Barrel Fermented 2012 are all from the Stellenbosch Wine Appellation. Each components was separately vinified. Once in the cellar, the hand harvested grapes are destalked and crushed and the juice – only 550 litres pre ton – taken to a settling tank where a minimum of sulphur was used as a preservative. After settling the juice was taken to a combination of 225 litre and 500 litre French oak barrels. Some of the brrels fermented using wild yeast from the vineyards while others were inoculated with a special yeast culture.
A Mulderbosch Pizza straight from the Tasting Room Oven
No malolactic fermentation tool place and the wines remained in barrel on the gross lees until July 2013. The wine was then racked off, blended and prepared for bottling.
It looks like
Bottled in a Burgundy shaped bottle. The ‘cigar label’ in elegant black. In the glass it is a yellow straw with some light green amber flashes.
It smells like
Citrus, sweet limes, windfall oranges. Rich tropical fruits, Canary melon, white fleshed peach and the ‘crunch’ of star fruit.
It tastes like
Fruit in the nose follow through on the full palate from entry to the end of the long aftertaste. Nice subtle oak spice. Zippy acidity at the end.
Justine Wall’s Butternut Gnocchi
It’s good with
Chardonnay does make a good glass on its own, though one as serious as this needs to be honoured with food. It is brilliant with chicken fish and seafood. Works wonderfully with vegetarian dishes like Justine Wall’s Butternut Gnocchi. Click here for her recipe.
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