Chardonnay

Lovely served well chilled on its own or with porchetta and braised fennel, herb-crusted fish, mature cheeses, cured meats, and seafood risotto.

Time at Baccō is a slow rhythm, gently flowing like the seasons. Just as the life cycle of the vine cannot be rushed, creating any rare work of art requires patience. We believe that true wellbeing lies in synergy with nature, nurturing our environment and savouring its gifts. Our wines are made with this mindful, unhurried approach, to be generous and engage all the senses. Baccō is a family inspired project borne from Nathan Jankelowitz’s passion for the art of producing premium quality wines. Long inspired by the opulence of the Super Tuscan region, Nathan dreamt of bringing this holistic, experiential brand of luxury to South African wine lovers. A dream that has now become a magnificent reality.

Our 1.6 ha of Chardonnay vines are planted on sandy topsoil with a hard red clay subsoil, koffieklip deposits and scattered quartz. 2024 is the third vintage from this block planted in 2019, so the vines are only now starting to come into full production. Pruning in winter left one bud per shoot. During the growing season, the vineyard was monitored for stress and we managed to ensure optimal balance between fruit, vigour and canopy. Grapes were picked early morning on 19 January 2024 – the first grapes to enter the winery. The quality of the block was excellent and so was the yield, a generous 8 tonnes.

Finally, the wine spent 10 months in oak before release. We use a combination of 30% new, 8% second-fill, 15% third-fill and 47% neutral barrels.

Grapes were kept in the cold room overnight, and the following morning they were crushed and de-stemmed directly into the press. The free-run juice was pumped into a stainless steel tank to settle overnight. The press juice was collected and pumped into a separate tank to settle overnight. Once the juice had settled, it was racked into barrels to undergo alcoholic fermentation – once again the free-run and press fractions were kept separate. Fermentation lasted approximately 14 days. The wine then underwent malolactic fermentation in barrel. Battonage was done twice a week for 3 weeks to create a full, textured mouthfeel.