2015 Stellenbosch Chardonnay
Toastier fuller nose, smoky, citrus, tropical fruit. Great acid structure, layered with malty ripe citrus fruit once more, peach and ripe fig on the finish. L&S (Dec 2016)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Tim Atkin MW: An impressive Stellenbosch Chardonnay that wouldn't look out of place in Corton Charlmagne with its complex leesy characters. This wine combines power with restraint, richness with acidity, due in part to expertly handled oak.
John Hoskins MW: A mosaic of smoke and flint characters add considerable interest to this charming wine. The intensity is palpable, and the flavour and aroma characteristics last a lifetime in the mouth.
Greg Sherwood MW: Plush aromas of buttery lemons, biscuits and honeydew melon translate well onto the palate. These broad and rich flavours are supported by a subtle acid backbone and some crunchy green fruits. Very quaffable! Drinking range: 2017 - 2021 Rating: 95 Decanter Magazine (Feb 2017)
A Chardonnay that comes from ‘potentially the vintage of the decade’. The wine was fermented in 300-litre oak barrels using wild yeasts and aged 12 months. Fine, gentle crushed almond and cashew on the nose, the fruit ripe and in the tropical spectrum, ogen melon and guava, but with restraint. So juicy, lots of punch and verve, fabulously exotic before the citrus cuts through. Beautifully done. Rating: 91 www.thewinegang.com (Dec 2016)
Vineyards producing the grapes for Rustenberg's wines climb the rich red slopes of the Simonsberg and Helderberg. The style of wine determines the vineyard to be used: Rustenberg has a history of success with reds.
The viticulturist, Nico Walters, and his dedicated team have been working hard to rejuvenate their vineyards by planting virus-free vines imported from France. A small-scale nursery has been started for propagation, providing available rootstock for upgrading, replanting and experimentation. Controlled irrigation is used when necessary to alleviate stressed vines and maximise the quality of the grapes. All grapes are hand-harvested in the early mornings and all vineyard blocks vinified separately, then blended for added complexity.
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