Kaaimansgat Crocodile's Lair Chardonnay
カーイマンスハット クロコダイルズ・レア シャルドネ
Bouchard Finlayson
Chardonnay
About this wine
Sourced from the legendary Kaaimansgat vineyard — nicknamed 'Crocodile's Lair' — a remote, high-altitude bowl in the Elandskloof Mountains some 80km inland from the winery. At around 700 metres above sea level and ringed by mountains, the site is dry-farmed with naturally low yields, and cool air funnels through the vines to delay ripening by roughly a month compared with most Cape Chardonnays. The resulting wine shows white peach, blossom, toasted nut and a distinct mineral edge, with a creamy yet vibrant palate shaped by malolactic fermentation and French oak maturation.
A more mineral-driven, structured style than Missionvale — best appreciated by those already fond of white Burgundy.
Sommelier's Note
"One of the Cape's most sought-after single-vineyard Chardonnays — Bouchard Finlayson has guarded access to this remote plot for over three decades."
Food Pairings
Excellent with roast turbot, lobster in butter sauce, creamy mushroom dishes, and aged Comté-style cheeses.
When to drink it
Fine dining, celebratory occasions, and collector's cellar additions
Specs
- Grape Varieties
- Chardonnay
- Style
- White
- Alcohol
- 13.1%
- Price Range
- $28-40
Terroir & Winemaking
Freshly harvested juice undergoes limited oxygen exposure before fermentation to soften phenolics; the majority of the wine completes malolactic fermentation and is matured in French oak for about 8 months with roughly 22% new oak.
Frequently Asked Questions
- Why is it called 'Crocodile's Lair'?
- It's the English nickname for the remote Kaaimansgat vineyard site in the Elandskloof Mountains, evoking its wild, secluded location deep in the mountains.
- What makes this Chardonnay different from Missionvale?
- Crocodile's Lair comes from a single high-altitude, dry-farmed vineyard 80km inland, giving it a more mineral, structured character compared to the richer, more classically Burgundian Missionvale.
- How should this wine be served?
- Serve at 10-12°C in a large white wine glass to let its mineral and nutty aromatics open up; it pairs beautifully with rich seafood and creamy dishes.
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