2021 J.H. Meyer "Palmiet" Chardonnay, Elgin, South Africa
ABOUT THIS WINE
Elgin is one of the naturally coolest vineyard locations in South Africa. Its altitude (500 to 700 metres above sea level) benefits the location through naturally lower temperatures and higher rainfall. There is greater cloud cover (due to the way clouds form as the air rises over the mountains from the coast and condenses into rainfall). Grapes are farmed organically with minimal intervention. All grapes were handpicked in the early morning during cooler weather, placed into lug boxes (smaller quantities mean reduced compaction and damage to the fruit) and then moved to cellar. All pressing cycles are gentle and only free-run juice is used, followed by natural fermentation in old, 500-litre French oak barrels. ⅓ of the grapes are wholebunch fermented for 8 days and pressed into 4th fill 500-litre barrels. The other ⅔ are whole-bunch pressed into similar barrels. Élevage occurs in oak for 10 months. Oxidation was allowed on some.
ABOUT THIS WINEMAKER
Inspired by travels to New Zealand, California, and Burgundy, Johan "Stompie" Meyer aims to produce South Africa's best Pinot Noir and Chardonnay. Since establishing his winery in 2010, he has focused on making natural, site-specific wines that reflect their terroir. Johan exclusively uses organically farmed fruit, farming most blocks himself or partnering with trusted growers. In early 2020, he and his wife Anri bought a small farm on Piketberg Mountain in the Swartland, creating Platteklip Vineyard. Situated at 2,000-2,600 feet above sea level and 18 miles from the Atlantic Ocean, this site offers a unique climate and soil similar to Elgin and Constantia. Until the vines on their home vineyard are able to produce worthy fruit, Stompie will continue to source his fruit for JH Meyer Signature Wines from the cool climate region of Elgin. His winemaking involves no added SO2 before or during fermentation, with only light sulfuring before bottling for stability, producing what he describes as “natural fermented grape juice.”
Original: $29.99
-65%$29.99
$10.50Product Information
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Description
ABOUT THIS WINE
Elgin is one of the naturally coolest vineyard locations in South Africa. Its altitude (500 to 700 metres above sea level) benefits the location through naturally lower temperatures and higher rainfall. There is greater cloud cover (due to the way clouds form as the air rises over the mountains from the coast and condenses into rainfall). Grapes are farmed organically with minimal intervention. All grapes were handpicked in the early morning during cooler weather, placed into lug boxes (smaller quantities mean reduced compaction and damage to the fruit) and then moved to cellar. All pressing cycles are gentle and only free-run juice is used, followed by natural fermentation in old, 500-litre French oak barrels. ⅓ of the grapes are wholebunch fermented for 8 days and pressed into 4th fill 500-litre barrels. The other ⅔ are whole-bunch pressed into similar barrels. Élevage occurs in oak for 10 months. Oxidation was allowed on some.
ABOUT THIS WINEMAKER
Inspired by travels to New Zealand, California, and Burgundy, Johan "Stompie" Meyer aims to produce South Africa's best Pinot Noir and Chardonnay. Since establishing his winery in 2010, he has focused on making natural, site-specific wines that reflect their terroir. Johan exclusively uses organically farmed fruit, farming most blocks himself or partnering with trusted growers. In early 2020, he and his wife Anri bought a small farm on Piketberg Mountain in the Swartland, creating Platteklip Vineyard. Situated at 2,000-2,600 feet above sea level and 18 miles from the Atlantic Ocean, this site offers a unique climate and soil similar to Elgin and Constantia. Until the vines on their home vineyard are able to produce worthy fruit, Stompie will continue to source his fruit for JH Meyer Signature Wines from the cool climate region of Elgin. His winemaking involves no added SO2 before or during fermentation, with only light sulfuring before bottling for stability, producing what he describes as “natural fermented grape juice.”
