Ahintof Vanilla Chardonnay 2026
R 0,00
Boland Cellar Ahintof Vanilla Chardonnay 2026 is a fresh, fruit-driven South African Chardonnay with a refined touch of oak. Vibrant citrus and ripe stone fruit provide the backbone of the wine, while subtle vanilla and creamy texture add richness and depth without overpowering its natural freshness.
This Paarl Chardonnay offers a balanced combination of bright fruit, gentle oak and a smooth palate. The delicate vanilla character brings an added layer of complexity, complementing the fruit rather than masking it and giving the wine a polished, elegant finish.
Ahintof Vanilla is a versatile South African white wine for anyone looking for a Chardonnay with both freshness and texture. Its combination of citrus, stone fruit and subtle creaminess makes it particularly well suited to shellfish, fish, poultry and other lighter dishes.
For those looking to buy South African Chardonnay, Ahintof Vanilla offers a fruit-forward style with just enough oak to add richness and character.
Grape Variety
Sauvignon Blanc
Wine of Origin
South Africa
The Range
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The Vineyards
This Chardonnay is sourced from old vineyard blocks from the northern Paardeberg region, where small yields are hand-picked in mid- to late February from partially water-stressed vines. The shale and granite soils play an important role in imparting structure and minerality to this elegant wine. Situated on north-northeastern slopes, the grapes deliver elegance and an intensely fruit-driven wine style. The carefully tended trellised vines are managed by the best sustainable practices and the naturally low yields of this noble variety are ideal for growing quality Chardonnay which will benefit with time in the barrel and bottle.
Winemaking
Hand-harvested early in the morning, the grapes arrive at the cellar in perfect condition to ensure freshness and that cultivar flavours are retained. After crushing, the free-run juice is separated from the skins without allowing skin contact. Fermentation takes place in stainless steel tanks at 10° - 13° Celsius and the juice is then racked into French oak barrels for the remaining period of alcoholic fermentation. After fermentation, the wine is left on the lees for a further six months with regular lees stirring, resulting in a wine with full citrus fruit flavours and a slightly creamy aftertaste.
Wine and Food Pairings
It brims with vibrant citrus and stone fruit notes on the nose combined with a hint of creamy vanilla on the palate from delicate oak. Delicious with shellfish and white meat dishes of fish or poultry.
Analysis
Alcohol 13.28% | Residual Sugar 3.4 g/L | Total Acid 6.0 g/L | Total SO2 131 mg/L | pH 3.46
Wine Guides
Recipes
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