METHODE ANCIENNE CHARDONNAY 2006
Springfield Estate Méthode Ancienne Chardonnay 2006 is in the ancient style of Burgundy, rarely is this technique with wild yeast and no fining/filtration used in the new world.
Thus, a wine of distinctive and classical character, it will develop slowly and is made to last (we hope) a lifetime.
Tropical fruit nuances layered by lime and cream – a big wine with classical character!
vineyard: Chardonnay, Clone CY3, Root stock: 101/14, 25 years old
yield: 2.5 t/ha
vintage: 2006
origin: Robertson
oenology: Harvested at night, 6 February 2006
No skin contact, oxidised must, no sulphur with harvest
Fermented from juice in the following:
50% new Allier 300l barrels
50% second fill Allier 300l barrels
fermentation: Native yeast, 55 days (followed by 100% MLF)
maturation: 12 months on lees in barrels
bottling: Unfiltered, unfined and unstabilized
analysis
Alcohol: 14.4%
Total Acidity: 6.08g/l
pH: 3,28
FSO²: 40
RS: 1,1 g/l
terroir
slope: gentle, southerly
soil: chalk and calcrete formations
climate: moderate summer with low night temperatures, cold winter
wind: cool south easterly (summer)
information: Do not serve too cold, recommended at 13ºC - 14ºC. Bouquet will develop in glass from initially restrained to a full expression after 10 minutes. This wine is so to say alive inside the bottle and should be cellared lying down below 15ºC. The wax on the cork should be removed by chipping it with a knife prior to opening. With time decanting may become necessary as slight crystals and sediment may form.