Spier Seaward Chardonnay 2022

Spier Seaward Chardonnay 2022

Spier is a premier tourist attraction in the Stellenbosch Wine Appellation. There is much to do for the whole family. Apart from a truly excellent lunch at the Vadas Smokehouse and Bakery, at the Spier Café you can pack your own picnic, you can see and touch Eagles and Owls at The Eagle Encounter, or go on a Segway Scooter Tour of the Vineyards. The Tasting and Sales Room is in an architecturally attractive building, and here you can taste and buy the Estate’s truly delicious wines.

Anthony Kock, who made this wine

One of the ranges you should try is the Seaward Series. These are wines made within the area cooled by the Atlantic Ocean. The grapes for the Spier Seaward Chardonnay 2022 come from the Tygerberg Hills and Stellenbosch, the former a mere 7 kilometres from the sea. The vineyards are a mix of dry land and drip irrigated vineyards.

Chardonnay Grapes on the vine

Once in the cellar, the grapes were cooled before being destemmed and crushed. After skin contact for four hours, only the free run juice was drained off by gravity and 60% went to stainless steel tanks while the remainder went to previous fill French Oak Barrels. Here the wines lay maturing on the lees for 8 months. The two components were then blended and prepared for bottling.

Spier Barrel Cellar

Pour

From a Burgundy shaped bottle, closed with a screw cap. The livery is simple and elegant. In the glass, a gem bright pale straw with flashes of lime green. The aromas are classical Chardonnay. Orange flower water, lemon zest and white fleshed stone fruit. These segue on to the palate with a brilliant line of acidity from entry into the long and gently waning aftertaste. Lovely creamy texture with an undertow of the oak and its concomitant oak spice and vanilla.

Carey Boucher Erasmus’s Asian Style Sweetcorn Fritters

Pair

The Spier Seaward Chardonnay 2022 is a perfect sipping wine before a meal. Excellent with Carey Boucher-Erasmus’s Asian Style Sweetcorn Fritters. Click HERE for her recipe…

Carey Boucher Erasmus and me