Stats
- Grapes: 100% Chardonnay
- Vineyard: DeBos Vineyard
- Vine Age: 14-years-old
- Soil Type: Cartref: a mixture of granite, sandstone and quartz
- Viticulture: Sustainable - dry-farmed and no herbicides or pesticides
- Fermentation: Native – whole-bunch pressed to 50% concrete tank and 50% 3-5-year-old 225L & 300L French barrels
- Skin Contact: None
- Aging: 12 months in fermentation vessels
- Alcohol: 12.8%
- pH: 3.32
- Total Acidity: 5.9 g/L
- Total SO2: 89 ppm
- Total Production: 228 cases
- UPC: 6009820030451
Tasting Note
The nose shows pithy lemon and lime peel, with limestone minerality and subtle hints of oak. The palate displays excellent varietal purity with a linear, mineral structure balanced by ripe lemon, melon and stone fruit. A long finish with lingering citrus fruit.
Press & Reviews
Platter's Guide
92
"Stylish, elegant & expressive 2021 has area’s typical lime minerality, with delicate lemon & grapefruit notes. 50% fermented in concrete ‘egg’, rest in older oak barrels. Extended lees contact adds breadth & texture."
- Greg de Bruyn
- Greg de Bruyn
Tim Atkin, MW
91
"Made in what Natasha Williams calls a "low-intervention style", this is richer and more intense than the 2020 release, but with lower alcohol. Leesy and focused, it's another very promising Chardonnay from this young winemaker, with citrus, hay and aniseed flavours and a drizzle of honey. 2022-27"
- Tim Atkin, MW
- Tim Atkin, MW
Jancis Robinson
17
"A recent Wine of the Week. Personal label of Natasha Williams, who has just been recruited from Bosman by Hasher and will take this brand with her. Her (ex Mullineux) partner is winemaker at Brunia. Since 2017, the fruit has come from a cool-climate single vineyard in the foothills of the Babilonstoring mountain range. The vines, planted in 2009 and 2011 on Bosman’s farm, grow on a mixture of decomposed granite, sandstone and quartz. Fermentation is spontaneous and completes gradually over two months in concrete tank and old 225- and 300-litre oak barrels. The wine then matures for 12 months in barrel. Made in Wellington quite oxidatively so that it ‘looks like Coke’ when it reaches the tank. Split into 50% concrete egg and 50% older barrels. Lowish SO2 additions. Happy to let malo go its own way. Williams studied at Stellenbosch and graduated in 2013 chez Jordan. She has travelled and worked both in the Jura and in California with Merry Edwards.
Nicely mineral nose. Racy and very alive! Tension and fruit! Great focus and balance."
- Jancis Robinson
Nicely mineral nose. Racy and very alive! Tension and fruit! Great focus and balance."
- Jancis Robinson