From its very humble beginnings in 1852,the town of Robertson has always been filled with the most generous of people.Dr William Robertson, the Scottish minister whom the town is named after, the hard-working community that tends to the wine farms and everyone else here welcomes you with arms outstretched and warm handshakes.With the town a little more grown up by 1941, its stone church built by the community and serviced by missionaries, was no longer in use. It made the perfect place to establish Robertson Winery and was converted for winemaking and cellaring operations,involving everyone from farmers to bottlers in creating wines to share with the world. In a town filled with passionate people who embrace the world around them, you simply cannot have anything but a big-hearted community. This welcoming spirit is almost innate, with some of the over 35 farming families already seventh generation grape growers. Add to that the invaluable contribution of dedicated farm workers, and their families (also from long lines of wine-farming stock), and you have a vibrant, generous community invested in the land, the town and great local wine.
Vineyard & Winemaker
Robertson is nestled in a valley of abundance, from the sun-drenched mountain vineyards growing select varietals to plentiful river valley vineyards heavy with fruit. But more than the land and the climate, it’s the people who’ve always been generous. In fact, many of the farms and farmers have been supplying us for decades. And because the rhythms of the seasons inform everything that we do, the best grapes are picked at the right time, pressed, fermented and blended by our winemakers, the result is award-winning wines you can’t help but want to share.For us winemaking is a natural process and with the hands-on nature of life in the Robertson Valley, we see it unfold every day. From the soil it is grown in, the water that feeds the vine and the elements each harvest is exposed to, our grapes are the product of many influences before they are even turned into wine. Add the human touch to the process and the real relationship begins. It’s this collaboration between nature, workers, farmers and winemakers and the grape that already implies a product to be shared and enjoyed together. The winemaking team is guided by Francois Weich and Jacques Roux who both have been with Robertson Winery for over 12 years. Briaan Stipp’s team of viticulturists oversee the 7.5 million vines grown on over 40 farms.In 2012, we were delighted to welcome winemaker Thys Loubser into the Robertson Winery family, just in time for harvest.
Constitution Road Chardonnay
In 2004 Robertson Winery released a very special range to commemorate ten years of democracy in South Africa under the new constitution. Joining the Shiraz in this range, the Chardonnay is rounded and deeply satisfying. Rich interlaced aromas of citrus, buttered toast, marmalade and vanilla are prominent on the nose. Zesty acidity cuts the creamy texture on the palate followed by layers of citrus, pear and butterscotch that lingers on the finish. Pair it with a joyous gathering of family and friends as you celebrate abundance.
Harvesting took place on the 3rd of March 2016. Grapes were hand harvested at 25°B from selected premium vineyards. At the Cellar grapes were soft crushed and sent to the Elite press where the juice was separated into two fractions, the free-run and press juice fractions. Only the free-run juice was used. Juice was partially settled for 12 hours after which it was racked off the heavy lees and taken to new and 2nd fill French oak barrels.Fermentation took place in barrel after which the wine was left on the primary lees and underwent malolactic fermentation. Wine was left on the primary lees for the duration of maturation, during the first two months of ageing wine was batton age once every second week there after only once a month. No sulphur was added during ageing.The wine was racked in May 2017 after 13 months of maturation and blended for bottling.Winemaker’s comment: Rich interlaced aromas of citrus, buttered toast, marmalade and vanilla are prominent on the nose. Zesty acidity cuts the creamy texture on the palate followed by layers of citrus, pear and butterscotch that lingers on the finish.
