Springfield Estate Wild Yeast Chardonnay 2015

This Chardonnay, fermented with native yeast present in the vineyard, abounds with flavours of pineapples and pear drops. Deliciously complex in style!


variety : Chardonnay | 100% Chardonnay
winemaker : Abrie Bruwer
wine of origin : Robertson
analysis : alc : 14.0 % vol  rs : 3.8 g/l  pH : 3.5  ta : 6.0 g/l  fso2 : 40 mg/l  
type : White  style : Dry  body : Medium  taste : Fruity  
pack : Bottle  size : 750ml  closure : Cork  

ageing : Can be enjoyed for the next 3 - 4 years.

Vines are unaware that humans turn their grapes into wine. They are destined to attract birds with sugar as the lure to transplant their seeds. These favoured seeds will then have a head start in a competitive forest, for they are fertilized by the bird’s droppings.

However, should the bird not pitch the vine would very much like to re-use the sugar it had produced so laboriously. So over time it evolved an unique system to ferment this sugar. The grape will first develop a waxy layer to attract the wild yeast it so greatly desires. The yeast then breaks down the skin and ferments the sugar into alcohol. Then vinegar bacteria, also present, will turn this wild wine into an organic type of vinegar, dripping onto the forest floor to nourish the mother plant – to present a new crop of seeds next year. We allow these fickle yeasts to live in our vineyard by not applying the usual sprays to kill them. We endure their temperament while they ferment their wine in our cellar. And only if it is special enough, will we present it – like the mother vine – to the wild world.

in the vineyard : Vineyard: Chardonnay 13-18 year-old vines, clone CY5 on 101/14br /Yield: 6 t/habr /br /Terroir slope: Very gentle, southerly; 6060 vine/ha row direction angled into the sunsetbr /Soil: Rocky and calcareous, pH 8br /Climate: Moderate summer with low night temperatures. Cold winterbr /Wind: South Easterly (summer)

about the harvest: Harvested at night, February 2015.

in the cellar : pTrue to its moniker, the Wild Yeast Chardonnay is fermented using the native, wild yeasts that occur naturally on the skins of the grapes. Unwooded, it is fermented in underground cement tanks in a slow, volatile process that can take anywhere between 6 – 9 months. This method, although risky, results in incredibly expressive wine with a wisdom that is unattainable in wines made using commercial yeasts. /ppTank fermented with native yeastbr /60 days alcoholic fermentationbr /100% malolactic was allowed naturallybr /13 months on the leesbr /25g/hl Bentonite finingbr /Filtration: 2.5 micron filtration on the estate prior to bottlingbr //p

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