Danie de Wet, current owner and winemaker of De Wetshof estate, studied viticulture and cellar technology at the renowned German Wine Institute Geisenheim. Danie pioneered the cultivation of Europe's noble white varieties in South Africa. Today, the estate, spanning over two hundred hectares, specializes in superior white wines. For example, De Wetshof, the first registered wine estate in the Robertson region, produced the first Chardonnay Superior, Sauvignon Blanc, and Rhine Riesling Superior in South Africa. The vineyards are scientifically irrigated using a fully automated irrigation system. Thanks to state-of-the-art technology, irrigation at De Wetshof has become a key asset, enhancing the quality of the grapes.
The grapes for The Site Chardonnay are harvested early in the morning. After pressing, the juice is cleaned before fermentation begins. The juice is transferred to small French oak barrels, and the fermentation process begins. The juice ferments at 17-20 degrees Celsius. The wine then matures for over twelve months in French barrels.
Danie de Wet adapts his winemaking methods from year to year, depending on weather conditions and grape quality, believing that wine is made in the vineyards, not in the cellar. Quality is paramount throughout the production process, and that always results in delicious De Wetshof wines. The aroma offers a beautiful bouquet of tropical fruit, red apple, and butter, along with a touch of citrus and vanilla. The palate is ripe and rounded with excellent length, finesse, and fresh acidity, making this The Site Chardonnay from Wetshof exciting. A powerful, long finish with abundant richness.
