Cape of Good Hope

Serruria Chardonnay

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R 260

Ready to ship   available 60 +



100% Chardonnay


South Africa


93 Points - Tim Atkin


13.16% alc vol Sugar g/l: N/A
Type: White Wine Cellaring Potential: 3 to 5 yrs
Origin: Franschhoek Appellation: Overberg

Tasting Notes:

Shy orange blossom bouquet with a whiff of spice too. Fresh, lively and zippy in the mouth with ample orange and citrus flavour cloaked with creamy vanilla oak. The flavours grow like a peacock fantail, startng off quite reserved and then revealing more depth and richness. Lovely harmonious integration of oak and fruit. Long and yet light and bright. 





The 2015 season will go down as one of the earliest and best vintages in decades. Typical conditions between March and November with average rainfall. A cold winter period with the usual snow covered mountain tops. Much lower rainfall from November through to March caused the vines to stop vegetative growth at the end of December. A warm January and cool February resulted in early, but even ripening and development. The vines produces fruit of exceptional quality, balance and flavour. 

Altima is situated in Elandskloof, and isolated valley north of Villiersdorp which is 5km wide and is surrounded by a steep mountain range that rises 1km form the valley floor. The steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains, which together with the elevation of 600 to 900m equates to a very cool climate for the valley. This unique terroir produces wines with a high natural acidity and upfront aromas. Grapes are harvested much later than other sites in the Western Cape, with harvest usually starting in late February/ early March.

Ageing was determined by a taste for optimal balance and after just over 11 months in wood and on the fine lees, it was removed and bottled.

Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bund pressed before overnight settling in stainless steel tanks. Fermentation by cultured yeast was started in tank before being transferred to 300ℓ French oak barrels for completion - 18% new, 26% 2nd fill, 7% 3rd fill and 19% 4th fill. The remaining 30% was unoaked. 

Food pairing

White Fish Soft Cheese Seafood Salmon
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