Technical Analysis
The name Missionvale stems from the mission hospital established on the property in the early 19th century. All grapes are estate grown.
Tasting note
Sleek and refined, this complex white is filled with saline energy, highlighting a core of green apple, subtle pear and lightly toasted spice. Delicate citrus notes neatly balance a fine texture. Effortless weight and precise acidity close harmoniously. Its impressive youth should improve through to 2026.
Vintage conditions
It’s been remarked before how the weather, during recent odd vintages, seems to behave to the benefit of local vintners. 2021 followed this pattern of 2019, 2017 and 2015. Yields varied significantly between cultivars and apart from big rain event on 14 March, dry and cool conditions prevailed during picking. Phenolic ripeness out performed sugar accumulation in the berries, resulting in juices with low potential alcohol and balanced natural acidities.
Vinification details
Widely planted and well respected for its low production of high quality fruit, the Missionvale is a singular expression of the 95 clone. Now an established component of the final blend, 6% was fermented and matured for 9months in amphora, the balance in French oak. Although a third of the barrels employed were new, a large proportion have a 350L capacity, therefore reducing the amount of oak extracted. Bottled with light filtration in February 2022.
Technical Analysis
The name Missionvale stems from the mission hospital established on the property in the early 19th century. All grapes are estate grown.
Tasting note
Light golden-green hued. Enticing scents of lemon curd and hay filled by white peach, juicy melon and salted almond. Detailed and layered spine of vibrant acidity evoke images of a sun drenched beach. Concludes in a long creamy finish.
Vintage conditions
Spring 2019 saw ideal weather conditions during flower and fruit set, heightening expectations for the upcoming vintage. However, hopes were soon challenged by the atypical and unstable weather presented early in the New Year. Fortunately, dry conditions set in as soon as harvest commenced, with the crop remaining healthy. Volumes recovered slightly from the light 2019 vintage and all-round, unexpectedly positive, fruit-quality was delivered to the cellar.
Vinification details
Four estate vineyards, planted between 1999 and 2010, contribute to this wine. Regardless of the yeast strain responsible for fermentation, they experienced remarkably high rates of sugar to alcohol conversion during this vintage – a favourable outcome, as the potential alcohols seemed low initially. Only 2% of the cuvee was amphora fermented, a result of the freshness captured in the wooded portions. Matured sur lie for 9months in French oak. Bottled with light filtration in February 2021.
AWARDS
IWC & IWSC: Silver
Platter: 94 pts
Technical Analysis
The name Missionvale stems from the mission hospital established on the property in the early 19th century. All grapes are estate grown.
Tasting note
Elegantly rich, yet seductive, the wine compounds flavours of juicy pineapple, pear and toasted hazelnuts. Broadly expansive with clove and nutmeg neatly wrapped around a refreshing seashell core. Fine harmony.
Vintage conditions
Vintage 2019 will long be remembered for the raging wild fire that swept across the Hemel-en-Aarde Valley on the 11 January – less than three weeks before the first grapes were picked. Bouchard were fortunate not to be severely impacted and brought in a healthy, although significantly lighter crop. Chardonnay is particularly sensitive to warmer spells during winter, which activates premature budding. Sunny conditions during July 2018 resulted in unprecedented uneven growth and ripening. Weather conditions remained cool and relatively dry throughout February and March.
Vinification details
Harvesting was based on individual bunch ripeness, rather than the usual vineyard average, necessitating up to three picks per vineyard. Fermentation of the clear juice commences spontaneously in oak, before inoculation midway to ensure complete dryness. 5% of the bottling was fermented in terra cotta amphora, which afforded the winemaking team an opportunity to fine-tune the volume of tension. Apart from 8 months in oak, elevage was completed by a 2 month resting period in tank, prior to bottling in January 2020.
AWARDS
Tim Atkin MW: 93 pts
Technical Analysis
The name Missionvale stems from the mission hospital established on the property in the early 19th century. All grapes are estate grown.
Tasting note
Invitingly rich, with textbook mineral intensity slicing through bright peach and fresh grapefruit flavours. Exhibits ginger and nutmeg spiced notes. Balanced beams of oak and fruit complexities are focused by a refreshing lemon rind finish. Lingers effortlessly.
Vintage conditions
Vintage 2018 commenced on 8th February. Fruit quality proved to be excellent and cropping levels were encouraging, this in spite of drought conditions being the talk of the day. Fortunately, the Hemel-en-Aarde region’s distinctive micro-climate defied the predictors of poor expectations. The few rain showers received during the vintage was a positive experience and added to the calibre of the vintage.
Vinification details
Hand-picked bunches were pressed without crushing and settled overnight, before being transferred to French oak barrels for fermentation. A third new oak was employed, including some 350L barrels to complement the traditional 228L barrels. 10% of the bottling was fermented in terracotta amphora, which afforded the winemaking team an opportunity to fine-tune the volume of tension. Apart from 9 months in oak, elevage was completed by a 2 month resting period in tank, prior to bottling in January 2019.
AWARDS
IWSC: Gold
Tim Atkin MW: 93 pts
Wine Advocate: 92 pts
Technical Analysis
The name Missionvale stems from the mission hospital established on the property in the early 19th century. All grapes are estate grown.
Tasting note
Flavours of pineapple and white pear, with a hint of toasted hazelnut. A distinctively refreshing, savoury accent within its broad, yet harmonious, palate. The polished and creamy texture floats easily into a lengthy, expressive finish.
Vintage conditions
A more than respectable vintage, reflecting drier conditions with corresponding healthy fruit of balanced maturity. Concentration is arguably the characteristic signature of this harvest where fuller-bodied wines can be expected. Early harvesting of a relatively small crop ensured that the grapes were harvested at optimal ripeness.
Vinification details
Bunches were pressed without crushing and settled overnight, before being transferred to French oak barrels. Here temperatures were monitored during the peak of fermentation,
while the lees was left undisturbed and only partial malolactic fermentation was permitted in order to retain freshness. One third new oak was employed and maturation on primary lees took place for nine months.
AWARDS
Tim Atkin MW: 93 pts
Platter: 4.5*
IWC: Gold
Tasting video
With winemaker Chris Albrecht.
Technical Analysis
The name Missionvale stems from the mission hospital established on the property in the early 19th century. All grapes are estate grown.
Tasting note
A commanding wine with solid backbone and a lengthy, lingering palate. Flavours of pear and melon enhanced by peach offer a lively and long lasting mouth feel. Best wood maturation has offered complexity and structure which will grow and embolden this wine over the next five years. Expect nutty flavoured integration as the aging process evolves.
Vintage conditions
Vintage 2016 proved to be very early. The first Chardonnay grapes arrived at the cellar on the 27th January, the earliest ever! A modest crop of high quality grapes which were welcomed with great expectations. 2016 was the second year in a row with more than pleasing fruit which have, as predicted, offered an exceptional wine.
Vinification details
The first step was to pay particular attention to the pressing of these lovely grapes. This was a lengthy three hour event to ensure maximum extraction from the whole bunch pressing process. Fermentation commenced in tank and transfer to best French oak barrels was commenced once the fermentation temperature was firmly under control. 29% new oak was employed and maturation on primary lees took place for eleven months.
AWARDS
DWWA 2018: Gold
Tim Atkin MW: 93 pts
JamesSuckling.com: 92 pts
IWC 2018: Silver
