glenwood-chardonnay-unoaked-2016-2GlenWood Vineyards Chardonnay Unoaked 2016

The provenance of the grapes used in making the GlenWood Vineyards Chardonnay Unoaked 2016 is a 27-year-old Chardonnay vineyard which is planted at a vine density of 4,000 vines per hectare and delivering an even-handed 6.2 tons per hectare. Glenwood is situated in the Robertsvlei Valley in the heart of the Franschhoek Wine Appellation.

Chardonnay CaliforniaChardonnay grapes arriving at the Cellar

Once in the cellar the grapes were whole bunch pressed and once inoculated with three strains of yeast, fermentation took place over 14 days.  The wine then spent 5 months on its gross lees adding grate mid palate flavour and a creaminess to the final product.

Melissa Bell Chef at Rensezvous BistroMelissa Bird, the chef of Rendezvous Bistro

You’ll find a bottle of this wine on the wine list on the Estate’s Rendezvous Bistro.  Melissa Bird, the chef of this lovely little restaurant, has recently introduced her Summer menu.  The Bistro has stunning views of GlenWood’s private wine valley and the surrounding Franschhoek Mountains. Melissa plans her menu carefully to cater for all palates from light meals to fuller meals and even the junior guests. She is one of those ‘everything from scratch chefs’ and makes everything in-house from her superb breads, jams, preserves and to her aged meats. See the full menu, CLICK HERE

It looks like
Packed under screw cap in a Burgundy shaped bottle with the elegant GlenWood label, with its vine leaf. In the glass, a pale golden straw with youthful green lime coloured flashes.

It smells like
Tantalising fresh citrus, windfall orange, sweet tropical lime.

It tastes like
Flavours follow the nose with the delicious sweet sour tartness of Granny Smith apples. Nice full mid palate and a refreshing zesty and long aftertaste.

image13Nadia Graves’s Crispy Pork Belly

It’s good with
This is a good ‘glass on its own’ and as an aperitif before a meal. Perfect with sushi, fish and seafood.  Melissa offers a Grilled Chicken Caesar Salad topped with Bacon, Croutons, Anchovies, Fried Egg on her menu which would be a perfect partner.  Nadia Graves, who lives in the Dordogne in France, has an excellent Crispy Pork Belly, a great match with this wine.  Click here for her recipe.

Nadia Graves Pic 2Nadia Graves

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