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Tasting Notes
Medium plus bodied with plus acidity, this wine deftly balances richness and structure, unfolding with white peach, citrus, orange peel, and tropical fruit along with subtle ginger and toast notes.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Crystallum was founded by brothers Andrew and Peter-Allan Finlayson in 2007. These third-generation winemakers recognized the potential to make pinot noir and chardonnay in the cool maritime climate of the Hemel-en-Aarde.
The Finlayson brothers have ventured to sites in Overberg and Elandskloof, making a series of site-specific wines that speak to their individual terroir. To that end, they avoid manipulation, hand-pick grapes, and submit the grapes to native yeast fermentations in stainless steel before aging in barrel.
The wines speak to traditional Burgundian varietals and methodologies with a distinct South African flair. The wines are complex and balanced with attractive energy and verve.
White Peach
Mineral
Toast
