Chardonnay ripens easily and produces medium-to-full-bodied wines with rich apple, citrus, and tropical fruit aromas and flavors. Although it can be vinified as a crisp, fruity quaffing wine, the best, most complex chardonnays are fermented in small oak barrels and put through a secondary, malolactic fermentation, which imparts toasty, buttery characteristics to both the wine's aroma and flavor.

It also can result in the METHODE CAP CLASSIQUE, South Africa's answer to Champagne. Bottle fermented and degorged in the traditional French method. It is ideal as an aperitif, with seafood or to celebrate the good times.