While Carl Schultz, the Cellarmaster at Hartenberg, has a creaking awards cabinet for his read wines, his Chardonnays are pretty much showstoppers. Highly rated by wine writers like Tim Atkin, Neal Martin, James Suckling, Robert Parker, Christian Eedes and the Platter’s SA Wine Guide, they are certainly no less a wine than his reds.
The grapes for the Hartenberg Chardonnay 2016 were hand harvested off the Estate’s Chardonnay Vineyards in the early morning over a period of 7 days. These pickings were separately vinified, and oak matured. The barrels were rolled during maturation rather than the lees being stirred. This provides a palette of wines for Carl to choose from when blending the wine. Once blended the wine was prepared for bottling.
From a Burgundy shaped bottle closed under natural cork. The label is typical of Hartenberg, simple, elegant, with an etching of the homestead in the centre. In the glass, the wine is gem bright pale straw. Aromas of citrus sweet tropical limes, and oak, with its concomitant spices, are also found on entry with a golden thread of zesty citrus acidity, a full mid palate with ripe white fleshed peaches. The ending is long and pleasing, dry and gently oaked.
This is a perfect food wine. Made for fish, chicken and seafood, but would not shy away from a Roast Belly of Pork. Carey Boucher Erasmus’s Cape Malay Pickled Fish ‘Tacos’ are a brilliant companion under the pergola on a hot summer’s day. Click here for her recipe.
Read more about Hartenberg Wine Estate – CLICK HERE