The Site Chardonnay

This Chardonnay is versatile and pairs well with a variety of dishes. It is an excellent match for seafood such as grilled salmon, seared scallops, and lobster with butter sauce. It also complements poultry dishes like roast chicken, turkey, or duck with creamy sauces. Rich pasta dishes, such as fettuccine Alfredo or mushroom risotto, and soft cheeses like brie and camembert are also good pairing options, highlighting the wine’s creaminess and acidity.

The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970’s. As the first registered wine estate in the Robertson Wine Valley De Wetshof has become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role it played in introducing this noble Burgundian grape to the country. The De Wet family’s winemaking heritage can however be traced back to 1694 when the first De Wets arrived at the Cape and immediately made a mark on the South African wine industry. Today De Wetshof is one of the few third generation wine estates in South Africa. Here Danie de Wet proprietor and cellarmaster is assisted by sons Johann (viticulture and marketing) and Peter (winemaker).

The grapes for this Chardonnay are sourced from a specific vineyard block known as "The Site," which is planted on limestone-rich soils. These soils, combined with the cooling breezes from the nearby Breede River, contribute to the wine's mineral character and natural acidity. The vineyard is carefully managed using sustainable farming practices to ensure the health of the vines and the quality of the fruit. The grapes are harvested by hand at optimal ripeness to capture their full flavor potential.

The Site Chardonnay 2022 is aged for approximately 12 months in French oak barrels, with a portion of new oak used to impart subtle vanilla and spice notes. The extended lees contact during aging adds to the wine’s creamy texture and complexity, while the oak influence is well-integrated, ensuring that the primary fruit and mineral characteristics are not overshadowed.

After hand-harvesting, the grapes are whole-bunch pressed to extract the juice gently. The juice is then fermented in French oak barrels, using a combination of natural and selected yeasts to enhance complexity. Partial malolactic fermentation occurs, which adds a creamy texture and softens the acidity. The wine is aged on its lees for several months, with regular stirring (batonnage) to enhance mouthfeel and integrate flavors, providing a richer and more nuanced profile.