Kershaw G.P.S. Series Chardonnay

A restrained and fresh Chardonnay from Elgin Valley. 


Created by Richard Kershaw MW, the only Master of Wine making wines in South Africa.

Made using the Dijon CY95 clone of Chardonnay, which thrives in the Mediterranean climate. Grown on limestone soils and made with hand selected parcels of fruit, this Chardonnay displays a wonderous aroma of citrus, blossom and chalk notes. On the palate it has a brilliantly fresh acidity, medium weight and a concentrated rich flavour.

Kershaw takes a meticulous approach to making this wine; handpicking on cold autumn mornings, gently pressing the fruit, and transferring to Burgundian oak barrels by gravity, where it will spontaneously ferment with natural yeast. Deliciously crisp and balanced, this wine is an exemplar of amazing quality Chardonnay.

Read More Show Less Aromas Styles


  • 4/5


  • 1/5


  • 1/5


  • Medium


  • Medium



  • Butter

  • Cream

  • Grapefruit

  • Lemon


More Information
Wine TypeWhite wine
ClosureNatural Cork
Alc. Vol13%
RegionWestern Cape
CountrySouth Africa
Grape VarietalChardonnay

Tivoli Wine Customer Reviews

The Grape - Chardonnay

The Grape - Chardonnay

The world's most planted white grape variety, Chardonnay is prized for its ability to produce outstanding-quality wines in cool, moderate and warm climates. It is most often used as a single variety in still wines but is equally successful when used in sparkling.

The flavours of Chardonnay are many and varied; they're very much affected by where the grapes are grown, the winemaking process and maturation. 

In cool-climates, such as northern France and England, you would expect flavours of orchard fruits like apples and pears, citrus and wet stones. However, in warm-climates (California, Australia) you'd get peachy flavours, tropical fruits, and sometimes even banana. 

It is common to taste other flavours in Chardonnay, for instance fermenting or ageing in oak gives the wine flavours of vanilla, smoke and toast; the process of malolactic conversion can add creamy, buttery flavours; lees ageing adds body as well as biscuit notes.