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    Serruria
    Chardonnay

    COGH Serruria Chardonnay

    Serruria Chardonnay 2022

    Appealing invitation of creamy orange and marmalade with a baked, brûlée note. That same torched or scorched sugar/caramel element is apparent on the palate, beautifully delivering on the promise of the nose – along with the vivid citrus and cream too. Adding to the overall impression of complexity and refinement i s t he gently roasted macadamia or cashew and butterscotch richness yet it remains delicate and lightly vivacious courtesy of lively acidity. The seamless and harmonious oak serves to support the fruit, gently cradling rather than dominating it. Poised, elegant and statuesque with a wonderfully long finish, this is a credit to the winemaker’s craft. It will cellar well and reward patience.

    COGH Serruria Chardonnay

    Serruria Chardonnay 2021

    Orange blossom and stone fruit are discernible on the nose, with a subtle underpinning of caramel and vanilla. The palate is fresh and vibrant with lively nectarine and citrus flavours and a trace of zesty rind. Balanced and restrained with signature elegance and refinement, the gentle creamy vanilla oak nuance lends depth, structure and charm. Overall, a rounded, textured mouthful with a long, rewarding tail that ends with a light marmalade farewell.

    Accolades: 4.5* – Platters 2023, 92 Points – Tim Atkin MW

    COGH Serruria Chardonnay

    Serruria Chardonnay 2020

    Vanilla spice, lemon cream biscuits and a bright citrus tang can be found on the nose. That same citrus vivacity – in the form of Seville and blood orange flavours – are apparent on the palate. Deliciously succulent and juicy but with the most polished and beautifully knit oak frame adding body and weight on the palate. Harmonious, polished and svelte, the mouthful is a mélange of citrus, vanilla, cream and a light dusting of spice which is so tasty and appealing, all the way to its long, defined finish.

    Accolades: 91 Points – James Suckling, 93 Points – Tim Atkin MW, 92 Points – Platter’s SA

    COGH Serruria Chardonnay

    Serruria Chardonnay 2019

    Bold but refined nose of orange marmalade on freshly buttered toast. Complex and tempting. Rounded, ripe, full-bodied and creamy, the palate is elegance personified. The first impression is of kumquat or orange marmalade complemented by sumptuous vanilla. This wine presents a textured mouthful which is serious, refined, poised and rich. The restraint in both oaking and fruit ripeness is impressive and delivers great overall harmony. Delightfully long finish which lingers long after the wine is gone.

    Accolades: 94 Points – Tim Atkin MW

    COGH Serruria Chardonnay

    Serruria Chardonnay 2018

    Beautifully poised and complex interplay of honey suckle, lemon, lime and marmalade, supported by almonds and Melba toast on the nose. A medley of ripe citrus and lime cordial flavours abound on the palate, and the bright tangy acidity is beautifully woven together by the rich, creamy oak. A lively minerality and pithy dryness continue to intrigue in the long finish. A well-structured wine that can be enjoyed now, but will also reward cellaring.

    Accolades: 4½* – Platters, Double Gold – Veritas, 93 points – Tim Atkin.

    COGH Serruria Chardonnay

    Serruria Chardonnay 2017

    Subtle whiffs of orange blossom, lime zest, vanilla cream and a light biscuit note are apparent on both the nose and the palate. Flavours of rich, ripe orange cream are balanced by the zingy freshness of bright acidity and citrus zest notes while providing a supportive platform for the fruit flavours to dance elegantly and effortlessly upon, the creamy, nutty oak which is superbly integrated. A refined, balanced and poised wine which drinks well now but will reward patience in cellaring.

    Accolades: 93 Points – Tim Atkin, 4.5 Stars – Platter’s.

    COGH Serruria Chardonnay

    Serruria Chardonnay 2016

    Inviting aromas of grapefruit, citrus and orange blossoms, tinged with honey and toast. The palate is rich, rounded and yet vibrantly alive with bright citrus flavours and oodles of orange blossom honey. Complex, elegant and statuesque with lovely restraint apparent in the supportive platform of oak. Creamy yet light and lively, the wine has a long aftertaste but a defined finish and good acidity.

    COGH Serruria Chardonnay

    Serruria Chardonnay 2015

    Shy orange blossom bouquet with a whiff of spice too. Fresh, lively and zippy in the mouth with ample orange and citrus flavour cloaked with creamy vanilla oak. The flavours grow like a peacock fantail, starting off quite reserved and then revealing more depth and richness. Lovely harmonious integration of oak and fruit. Long and yet light and bright.

    Winemaking

    Two separate vineyards were handpicked into small lug-boxes and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice allowed to settle overnight without the use of enzymes before it was transferred to 300ℓ French oak barrels the following day where spontaneous fermentation occurred – 30% new, 25% 2nd fill, 45% 3rd fill. Approximately 25% of the total volume underwent malolactic fermentation during the 10 months ageing on the gross lees before the wine was blended and bottled.

    Vintage Notes

    Another cold, wet winter meant good dormancy and healthy water levels before the growing season. The cool, wet weather persisted into spring, causing delayed but relatively even bud break, flowering, and fruit set. During the growing season, mildew-friendly conditions persisted, putting additional strain on canopy management. Cool early summer temperatures delayed ripening and ensured that the vineyards were in excellent condition for another late vintage. Warm temperatures arrived in early January and lasted well into March, allowing for good flavour development and gradual ripening while maintaining high levels of bright, vibrant acidity. An exceptional vintage that promises to produce exceptional, age-worthy wines.

    Origin of Fruit

    Elandskloof

    Winemaking

    Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed, and the juice allowed to settle overnight without the use of enzymes before being transferred to 300ℓ French oak barrels (30% new) the following day where spontaneous fermentation occurred. The wine was aged on the gross lees for 11 months, with approximately 30% completing malolactic fermentation during this time.

    Vintage Notes

    The best way to describe the 2021 vintage is “late, slow, and steady.” The preceding winter was cold and wet, resulting in good dormancy and healthy dam levels prior to the growing season. The cool weather continued into spring, causing a delayed but relatively even bud break, flowering, and fruit set. The moderate summer temperatures slowed the ripening period and resulted in harvest starting about two weeks later than normal. February, which is typically hot, was unusually cool, allowing for the gradual ripening of fruit with good flavours and acidity. An exceptional vintage that promises to produce exceptional wines.

    Origin of Fruit

    Elandskloof

    Winemaking

    Four separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed and the juice allowed to settle overnight without the use of enzymes, before racking the following day into stainless steel tanks (20%) and French oak barrels (25% new) where spontaneous alcoholic fermentation occurred. The wine was matured for 11 months on the lees, with a portion (15%) undergoing malolactic fermentation (MLF) during that time, before it was blended and bottled.

    Vintage Notes

    Favourable climatic conditions during the growing season, with even flowering and fruit set was experienced. This resulted in higher yields and healthy vineyard canopies. The typically slow, even ripening conditions delivered beautiful fruit packed with flavour and concentration, with lively natural acidity and balance.

    Origin of Fruit

    Elandskloof

    Winemaking

    Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed and the juice allowed to settle overnight. A portion of the juice (25%) was fermented and matured in stainless steel and the balance in 300ℓ French oak hogsheads (30% new) for 12 months. A portion of the wine underwent MLF before it was blended and bottled.

    Vintage Notes

    The 2019 vintage can in some way be described a vintage in two parts, with the first half experiencing favourable weather conditions and good fruit analyses until end of February, and the second half being more challenging, characterised by slower ripening due to cold and rainy weather in March. Good rainfall brought much needed relief from the severe drought experienced in the preceding 3 years, however, warm periods during winter and fluctuating temperatures during spring resulted in smaller berries and some uneven bunch development. Gale force winds and cool growing conditions led to significantly lower yields in certain vineyards. Despite moderate temperatures during December and January which initially delayed the onset of harvest slightly, early heat waves in February and lower yields resulted in these grapes being harvested much earlier than usual.

    Origin of Fruit

    Elandskloof (Overberg)

    Winemaking

    Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the allowed to settle overnight. A portion of the juice was fermented and matured in stainless steel (28%) and the balance in 300ℓ French oak hogsheads (44% new) for 11 months. 20% of the wine underwent MLF before it was blended and bottled.

    Vintage Notes

    Despite the continuing severe drought conditions in the Western Cape, the 2018 harvest yielded very healthy fruit with beautiful flavour and good acidity. Relatively cool conditions and intermittent rainfall during the growing season delayed the onset of vintage slightly when compared to the previous 3 vintages. Overall a very good vintage, albeit that yields were significantly lower.

    Origin of Fruit

    Elandskloof (Overberg)

    Winemaking

    Two separate vineyards were hand-picked into small lug-boxes at optimal ripeness in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tanks 80% of the wine was fermented and matured for 8 months in 300e French oak barrels – 40% new, 31% 2nd and 9% 3rd fill. The remaining 20% was unoaked. No malolactic fermentation occurred, and the wine was blended and bottled at the end of November 2017.

    Vintage Notes

    Although the drought conditions persisted, ideal weather conditions throughout the growing season and harvest resulted in healthy fruit and small berries with great flavours and exceptional acids.

    Origin of Fruit

    Elandskloof (Overberg)

    Winemaking

    Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tank. Fermentation occurred in 300E French oak barrels – 32% new, 23% 2nd-and 14% 3rd fill. The remaining 31% was unoaked. The wine spent 8 months on the lees without malolactic fermentation before being blended and bottled early in December.

    Vintage Notes

    Warmer, drier conditions than usual between March and November with below average rainfall. Acid levels were slightly lower due to the warmer conditions. The vineyards again delivered fruit of exceptional purity and flavour.

    Origin of Fruit

    Elandskloof (Overberg)

    Winemaking

    Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar in refrigerated trucks. The fruit was whole-bunch pressed before overnight settling in stainless steel tank. Fermentation by cultured yeast was started in tank before being transferred to 300e French oak barrels for completion – 18% new, 26% 2nd fill, 7% 3rd fill and 19% 4th fill. The remaining 30% was unoaked. The wine spent 7 months on the lees without malolactic fermentation before being blended and bottled early in November.

    Vintage Notes

    The 2015 season will go down as one of the earliest and best vintages in decades. Typical conditions between March and November with average rainfall. A cold winter period with the usual snow covered mountain tops. Much lower rainfall from November through to March caused the vines to stop vegetative growth at the end of December. A warm January and cool February resulted in early, but even ripening and development. The vines produced fruit of exceptional quality, balance and flavour.

    Origin of Fruit

    Elandskloof (Overberg)