Glass Collection Unoaked Chardonnay 2024

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2024 Glenelly Glass Collection Unoaked Chardonnay; 100% Chardonnay; alkohol 12.4%. Producentens noter (engelsk): Fact sheet: GLASS COLLECTION UNOAKED CHARDONNAY 2024 The Glass Collection Chardonnay shows a wonderful array of lemon blossom, citrus and white-fleshed nectarine on the nose. This follows through to the palate, where the fruit sweetness is balanced with a beautiful line of acidity, providing great freshness. The finish is long and mineral. WEATHER CONDITIONS – Simonsberg, Stellenbosch A very early, cold and wet winter, with consistent rain and cold weather from the end of February. A slightly drier July and August, coupled with some warmer days in August, led to budbreak occurring 10-14 days earlier than normal. A massive 227mm of rain in September caused challenges for the flowering and fruit set of all early varieties, pushing the 2023 total to 980mm—one of the wettest years on record. From October onwards, we saw very little to no rain until harvest. The months leading up to harvest were warm and very windy. Moderating growth significantly. A few heat spikes at the end of December and throughout January meant harvest came quickly, starting two weeks earlier than in 2023. Beautiful weather conditions throughout harvest provided wonderful ripening conditions. In summary, it was a warm, early vintage, with very small berries and loads of concentration. WINEMAKING The grapes were hand-picked, destemmed and gently pressed. The juice was naturally settled, without the addition of enzymes, before undergoing spontaneous fermentation in stainless steel tanks. After fermentation, the tanks were topped, and the wine was left on its gross lees for 6 months, with occasional lees stirring adding weight and texture. GRAPE VARIETIES AWARDS 100% Chardonnay 90 Points – Tim Atkin MW 90 Points – James Suckling PRODUCTION 4,340 Cases – 26,040 Bottles ANALYSIS Alcohol: 12.36 % Vol. pH: 3.47 Total Acidity: 5.1 g/L Residual Sugar: 1.8 g/L