O’Briens Wine: “The closest to top Burgundy we have ever tasted from South Africa, rich and toasty but in no way over oaked. The fruit too is much cooler than expected and there is a lightness and elegance to the wine. Oscar winning winemaking!”

The Dubliner: “This is the rich and full bodied oaked style of Chardonnay. Smoky scents have a grilled hazelnut and a butterscotch sauce note. The ripe apple and melon flavours are enriched by the oak’s nutty and white pepper spiciness. Resting the wine on its lees (spent yeast cells) adds a savoury depth and a creamy texture. A white rich enough to match with roast pork and apple sauce.” ~ Liam Campbell

Irish Mail on Sunday: “A real favourite. Left on the lees to add body and flavour, it has some weight on the palate with toasty oak, ripe apple and melon flavours complementing the taste of citrus. Great balance.” ~ Matthew Nugent

The vines were planted on Clovelly soil in 1989 on the South Western slopes of the Simonsberg mountain at 420 meters above sea level. All grapes are hand harvested for maximum care.

Cold fermented in steel tanks to 16°B and then transferred to 225l French Oak barrels (35% of which are new) to complete fermentation as well as malolactic fermentation. Matured for 11 months on primary lees in the barrels. Batonage (stirring of the lees) once a week from malolactic fermentation (for duration of 4 months in total)

Food Match: Roast Chicken, Pork, Meaty Fish, Smoked Fish, Shellfish, Risotto

Categories: DELHEIM, MARKETING, WINEMAKING, WINES

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