Kershaw – Chardonnay ‘Clonal Selection’ – 2018

PRODUCER NOTE:
Made in tiny quantities, Richard Kershaw MW’s wines are always in high demand. Born in Sheffield, Richard trained and worked as a chef before discovering wine. After extensive travelling he settled in South Africa in 1999, and by 2009 he was Group Winemaker at Mulderbosch and Kanu. He established Kershaw Wines in 2012, specialising in the cool-climate wines of Elgin. Being one of the few MW’s to make his own wine, he uses his vast knowledge to craft stunning wines that are easily a match for some of the world’s very best wines.

VINTAGE:
Below-average winter rainfall resulted in drier soils and as a result the crop sizes were smaller, as less ground water was available for the tap roots. Wet, cool and windy weather during flowering meant less fruit was pollinated; Chardonnay was down to just 18 hl/ha. However, the smaller berries delivered high aromatic intensity. During the vegetative period the days were warm, but without damaging heatwaves and the growing season was cool, resulting in fruit with excellent balance.

VINEYARD:
The grapes come from eight to 10 small parcels of vineyards in several locations in the Elgin Valley. Elgin is the coolest wine region in South Africa and is situated on an inland, hexagonal-shaped plateau, at an altitude of 300 metres. The region is surrounded by mountains and lies just over six miles from the Atlantic Ocean, which brings occasional sea-borne mists. February is the hottest month of the year, with daytime temperatures peaking at 23°C and night-time temperatures dipping to 14°C. The benefit of this cooler climate, is that the grape cluster stays connected to its roots for longer, so it develops complex characteristics and achieves physiological ripeness more gradually, resulting in lower sugar levels and consequently lower alcohol levels. The four Dijon clones VY, 76, 95 and 96 and the Entav clone CY548 flourish in Bokkeveld Shale and Cartref soils, which offer good drainage and produce delicate wines.

WINEMAKING:
The grapes were hand-picked in the early autumnal mornings and were gently whole bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 615 litres per tonne was obtained. The juice was transferred via gravity directly to barrel, without the use of pumps. The unclarified juice underwent spontaneous fermentation with wild yeasts. Malolactic conversion was discouraged, retaining a crisp style. The wine matured in Burgundian French oak for 11 months in total, of which 39.4% was new oak; and of that 82.2% was aged in 228 litre barriques and 17.8% in 500 litre casks, before racking, blending and bottling.

TASTING NOTE:
A restrained, mineral style focussed on elegance with a white fruit character, a touch of oatmeal and delicate oak spice notes.

GRAPE:
Chardonnay 100%.

COUNTRY:
South Africa

REGION:
Western Cape

SUB-REGION:
Elgin

AWARDS:
92 Points, Tim Atkin MW, 2019