# Crystallum The Agnes Chardonnay (2025)

- **Producer:** Crystallum Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.9%
- **Average price:** €32
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, melon, apple, peach, butter, toast, biscuit, almond, hazelnut

## About this wine

Crystallum was founded in 2007 by brothers Andrew and Peter-Allan Finlayson, third-generation winemakers from the legendary family that helped put the Hemel-en-Aarde valley on the global wine map. 'The Agnes' is named in honor of their great-grandmother, Agnes Floyd, who sailed to South Africa at age 14 and was reputedly the first woman to obtain a driver's license in Cape Town. This wine is a multi-vineyard blend designed to reflect her resilience and strength of character, sourcing fruit from cool-climate coastal vineyards in both the Hemel-en-Aarde and Overberg regions to create a cohesive, complex expression of Western Cape Chardonnay.

## Interesting facts

- Named after Agnes Floyd, who was reputedly the first woman to obtain a driver's license in Cape Town.
- Crafted by the Finlayson brothers, whose father Peter pioneered Pinot Noir and Chardonnay in the Hemel-en-Aarde valley.
- Fermented spontaneously using only wild yeasts in a mix of French oak barrels and large Stockinger foudres.

## Food pairing

The wine's high acidity and textured, mealy palate make it exceptionally food-friendly. It cuts through rich, creamy sauces and fatty poultry like duck or pork, while its saline, mineral undertones perfectly complement fresh seafood and shellfish. The subtle oak integration enhances roasted flavors without overpowering delicate dishes.

## Wine making process

The winemaking process follows a non-interventionist, Burgundy-centric philosophy. Whole grape clusters are transferred directly to the press, and the juice is left to rough-settle overnight. Spontaneous fermentation begins in-barrel using only native yeasts, with no added sulfur dioxide or enzymes prior to fermentation to preserve fruit purity. The wine is fermented and aged in a combination of 228-litre and 500-litre French oak barrels (approximately 10% new) alongside larger Stockinger oak foudres. It remains on its fine lees for nine months before bottling without animal-derived fining agents.