The Estate Range Chardonnay grapes are hand-picked in the morning from 2 different plot, which one is picked at a bit early and the other plot is picked at best maturity (23 balling), then the fermentation takes place 300l French oak barrels before is matured for 9 months into 300liter French oak, of which 20-30% is new oak and the remaining is 2-3 years old French oak. The wines are partially wild fermented and only 10-20% goes into malolactic fermentation. We use predominantly a particular French Oak called Chassin as it pushes the fruit forward while the oak notes sit back in the background. We also work with Francois Freres amongst other coopers.
The final product is a wine that has initially lemon and citrus characteristic due to the fruit that was picked earlier and then more tropical fruit comes along together with savory oak tones very well balanced.
It’s a wine that reminds of the south burgundy style like Fuisse, very elegant, food forward, where the acidity plays the great role.
The Destination Chardonnay grapes are handpicked from a 2.5 ha single vineyard block that has more clay soil than granite. The grapes are picked between 24 and 25 balling and then are 100% barrel fermented before to be matured for 12 months in 60% new French oak and the rest in 2-3 years old French oak. No malolactic is applied, as we want to preserve its own acidity.
The final product is a wine that reminds of a great Meursault with stone fruit characteristic, honey texture with very dry acidity.
LUCA: Do you produce any Pinotage?
Rollo: No we don’t produce any Pinotage on our farm. I’m indifferent toward the Pinotage as I’m just curious about it but not a fan and I don’t think that Pinotage did a favor to the South African wine industry, as it doesn’t broadly represent the quality of the wines of South Africa.
LUCA: what’s your view on organic wine?
Rollo: We are not certified organic and we will never be, but we follow lots of organic principles in our farm.
Organic for me it’s not the use of any pesticide, herbicide and sulfur; however, I want to reserve the right to use a little bit of sulfur during the crush.
The key distinction is if you are farming for quality or quantity?
For quantity you still need to use pesticide and herbicide practices but we are a farm that prefers the quality above all so we do apply organic principles like being environmentally sustainable, we do minimal intervention in both vineyards and winery, we plant crops between vineyards row to prevent weeds and therefore to reduce the need for spraying, we are using barn and eagle owls to control rodent, we use wild ferment whenever we can.
I’m not sure that using organic on your label is a marketing tool for the wine, I just prefer to employ those principles for the goodness of my wines.
LUCA: Apart from your wines what else do you enjoy?
Rollo: I love Rhone varieties, some Californian producers like Au Bon Climat, Qupe, I enjoy Barolo, Amarone and Primitivo, however, for the quality-price, I really enjoy South African wines in particular.