# Southend Chardonnay (2023)

- **Producer:** Newton Johnson Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 13.2%
- **Average price:** €24
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** peach, lemon, apricot, ginger, lime, flint, buttered toast

## About this wine

The Newton Johnson Southend Chardonnay is a 100% Chardonnay from the Upper Hemel-en-Aarde Valley, Cape South Coast, South Africa. The vineyard is situated on a cooler, south-facing slope at altitudes of 240–260 meters, characterized by porphyritic granite soils. Its location, 4–8 km from the Atlantic Ocean, and the moderating influence of oceanic winds contribute to the wine's freshness and complexity. Newton Johnson Vineyards, established in 1995 by the Johnson family, emphasizes a philosophy of minimal intervention and natural vineyard expression. The Southend Chardonnay is distinguished by its compact structure and vibrant acidity, with oak usage carefully managed to define its unique parcel character.

## Interesting facts

- Vineyard sits on a south-facing slope for cooler fruit.
- Proximity to the Atlantic Ocean is a key influence.
- Fermented with indigenous yeasts.
- Oak usage is intentionally toned down.

## Food pairing

The wine's bright acidity cuts through the richness of dishes like pork and salmon, while its mineral notes complement seafood. Herbal and citrus elements in the wine can echo flavors in poultry and fish preparations.

## Wine making process

The Newton Johnson Southend Chardonnay is produced using 100% Chardonnay grapes. Fermentation is initiated with indigenous yeasts, and gravity is employed to move the wine, avoiding mechanical pumping. No chemical additions are made during vinification. The wine is aged for 11 months in a mix of Burgundy puncheons (500L) and barriques (228L), with new oak making up 9% to 12% of the final blend. Tighter-grained oak with longer seasoning and slower toasting is preferred. After barrel aging, the wine is blended and kept for an additional 5 months of élevage in stainless steel. The wine is bottled without fining or coarse filtration, and with minimal sulfur adjustment.