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Eikendal Janina Chardonnay – unwooded

4,095 KShs

The south-facing vineyards are planted in decomposed granite and Tafelberg sandstone on the lower, western slopes of the Helderberg, approximately 170m above sea level. With a maritime microclimate, the winters are wet and cold, and in summer the heat is tempered by a cool and fresh breeze from the Atlantic Ocean in False Bay. These are perfect conditions to produce premium Chardonnay. The Janina is an elegant blend of: 80% Eikendal grapes (clones 277, 95 and 96) and the remainder of the grapes (clone 277) are sourced via the: Elgin Valley. Four different blocks, three…

Wine at a Glance
Country: South Africa
Region: Stellenbosch
Alcohol: 13.5% ABV

Tasting Profile: The Janina 2022 lures the senses with flavours of green apple, lemon and fresh pineapple. Nuances, of honey and orange blossoms – develop on the palate, which is carried through mid-palate with, a delightful, fresh, flinty and lingering finish.

Food Pairing: Excellent on its own, or served with Salmon, Caesar Salads, Brie Cheese & Seared Tuna.

Serving: Serve chilled at 8–12°C.

Eikendal Janina is a fresh and pleasing un-wooded Chardonnay. Eikendal Wines, with its distinctive barrel-vaulted cellar and towering fountain, is a landmark on the R44 road between Somerset West and Stellenbosch.

Situated in the “ Golden Triangle ” of wine growing, Eikendal vineyards flourish in a mountain and maritime microclimate, ideal for the production of quality wine.

The Helderberg ward, on the slopes of the Helderberg mountain, produces some of the Cape’s finest wines.

The cooling effect of the moisture laden sea breezes from nearby False Bay, combined with the excellent soil structure of Eikendal’s vineyards form ideal conditions for growing noble, classic grape varieties. The moderating effect of the Atlantic Ocean results in cool afternoons and evenings that are ideal for producing quality grapes.

Eikendal blends modern viticulture with Old World winemaking. The focus in the vineyard is to create maximum fruit and structure, in the grape berry with as much concentration as possible – in the cellar it’s all about preserving those flavour we worked so hard for and ensuring we maintain freshness, elegance and finesse.

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