Description

ABOUT THE PRODUCER:
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.

THE VINTAGE:
2020 was an outstanding year for Chardonnay. The winter preceding the 2020 harvest started off cool and wet, helping Chardonnay enter dormancy and gain an accumulation of nutrient reserves. September was dry and mild, enabling the soils to warm up and flowering began two weeks earlier for Chardonnay. In November and December, constant blustery and wet conditions in Elgin positively affected the restriction of vegetative growth and berry size. Regular showers, coupled with relatively cool day and night temperatures delayed the ripening process and picking started in late February, under ideal cool, cloudy conditions.

ABOUT THE 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 to 500 metres. This cool-climate region is surrounded by mountains and lies just over three miles from the Atlantic Ocean, which brings occasional sea-borne mists. 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.

THE WINEMAKING PROCESS:
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 620 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 spent 11 months in Burgundian oak from various artisanal coopers, in 228-litre barrels, of which 53% was new oak.

OUR TASTING NOTES:
Complex aromas of lemon, gardenia, chalk and powdered rock lead to incredible depth of flavour and concentration on the palate, while incisive acidity underpins the mineral texture with creamy lemon notes on the long, exquisite finish.

GRAPE VARIETY:
Chardonnay 100%.

AWARDS:
• 5 Stars, Platter, 2024
• 94 Points, Tim Atkin MW, 2022
• 90 Points, Decanter, 2024
• Gold, International Wine & Spirit Competition, 2024