Description
This working wine farm has a tranquil atmosphere with panoramic mountain and vineyard views, and scenic hikes with Table Bay and Mountain visible in the distance. This area is rich in indigenous fynbos and four species are unique to the Paardeberg mountain. The farm, which trades as Vondeling Wines, is owned by Julian Johnsen, Anthony Ward, and Richard Gower.
The Vondeling Chardonnay juice is not settled, but sent directly to 500-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation. The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends a total of 12 months in barrel before being bottled.
Score: 90 Points, The Wine Advocate
