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  • CRYSTALLUM `The Agnes` Chardonnay 2019
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Crystallum, `Agnes` Chardonnay 2021

Regular price £27.50 GBP
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Crisp with racy acidity yet ample richness. Effortlessly balanced Chardonnay of immense pleasure.


Crystallum are heading the new wave of exciting South African producers whose wines are an absolute delight to drink and of extremely high quality. They’re based in Walker Bay on the Cape South Coast, benefiting from outstanding growing conditions.

Brilliant cool climate Chardonnay here, with crisp acid and nicely rounded texture - completely balanced. Aroma and flavour spectrum is citrus and stone fruit based - lots of lime, grapefruit and white peach with great drive and intensity.

Producer: Crystallum

Region/Country: Walker Bay, South Africa

Grape/s: Chardonnay

Production Method: Sustainable viticulture. Barrel fermented, and matured for 9 months prior to bottling.

Style: Concentrated yet crisp Chardonnay. Extremely high quality.

Pairing Suggestion: Seafood, poultry, vegetable dishes

Variety: Chardonnay

Profile: Commonly referred to as the winemakers grape owing to both its versatility and ease of manipulation in the winery. Chardonnay will range widely in character depending on its region of origin as well as winemaking style. One the lighter end of the spectrum, generally from cooler regions, it will display crisp, somewhat tart acidity alongside citrus and orchard fruit character and mineral texture. Moving to warmer climates gradually produces a more ripe stone and tropical fruit character. Winemaking, particularly the use of oak and batonnage (lees stirring) produces a richer, creamier texture and flavours of toast, butter and vanilla spice.

Classic Regions: Chablis, Cote d'Or, Maconnais, Champagne (France), Yarra Valley, Tasmania, Margaret River (Australia), Canterbury (New Zealand), Walker Bay (South Africa)


Crystallum is one of the most highly regarded wineries in South Africa and is at the forefront of the ‘New Wave’ movement. The winemaking has evolved over the years and all of the wines are now wild fermented and the use of new oak has been reduced to help the bright fruit shine through.