
Winery Groot EilandLimited Release Chardonnay - Chenin Blanc
This wine is a blend of 2 varietals which are the Chardonnay and the Chenin blanc.
This wine generally goes well with fruity desserts, pork or vegetarian.

Food and wine pairings with Limited Release Chardonnay - Chenin Blanc
Pairings that work perfectly with Limited Release Chardonnay - Chenin Blanc
Original food and wine pairings with Limited Release Chardonnay - Chenin Blanc
The Limited Release Chardonnay - Chenin Blanc of Winery Groot Eiland matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of sauerkraut of the sea in casserole, salmon steaks with cream sauce or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Groot Eiland's Limited Release Chardonnay - Chenin Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Limited Release Chardonnay - Chenin Blanc from Winery Groot Eiland are 2014, 0, 2013
Informations about the Winery Groot Eiland
The Winery Groot Eiland is one of of the world's greatest estates. It offers 9 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.














