Spier Seaward Chardonnay 2019, with Craig & Shaun McAnuff’s Honey Roasted Jerk Salmon…

Spier Seaward Chardonnay 2019

Spier offers 2 Seaward Wines, grapes for which come from maritime vineyards. For the Chardonnay the grapes come from the Tygerberg Hills in the Durbanville Wine Appellation. Vineyards planted on Oakleaf soils, some 16 km from the sea. The cool Benguela Current which runs up the West Coast from the cold deep South Atlantic has an ameliorating effect on Summer heat in the 15 year old dry land semi trellised vineyards, allowing for longer hang time on the vine, resulting in greater flavour in the final wine. A the Top 100 SA Wines 2019, the wine was awarded a Double Gold Award.

Award Winning Spier Winemaker Jacques Erasmus

The grapes for the Spier Seaward Chardonnay 2019 were hand harvested and cooled in the cellar by Jacques Erasmus and his team, before destalking and crushing.  Only the free run juice was used for vinification. 20% of the juice was taken to previous fill French oak barrels for fermentation, while the remaining component was fermented in stainless steel tanks. After 6 months on the lees, the wines were blended and prepared for bottling.

Chardonnay, ripening on the vine

Pour
From a Burgundy shaped bottle, closed with a screw cap. The label is elegant, simple and descriptive. In the glass, the wine is a brightshining lemon straw with lime green flashes. The aromas are of pink grapefruit, tropical fruits, marzipan and windfall citrus. The palate is full and generous with a golden line of refreshing acidity from entry to the creamy ending. Citrus and fresh white fleshed peaches with an undertow of the oak and its concomitant spice and vanilla which adds allure. The wine is ready for now drinking, though a year or two of cool cellaring will reward you in the future.

Craig & Shaun McAnuff’s Honey Roasted Jerk Salmon

Pair
A wine like the Spier Seaward Chardonnay 2019 deserves to be served with food. It has the oomph to take on quite full flavours. Craig & Shaun McAnuff’s Honey Roasted Jerk Salmon from their fabulous book Original Flava, published by Bloomsbury, is a great partner. Click HERE for their recipe.

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