Robertson, South Africa
Slope: Very gentle, southerly; 6060 vine/ha row direction angled into the sunset
Soil: Rocky and calcareous, pH 8
Climate: Moderate summer with low night temperatures. Cold winter
Wind: Cool South Easterly (summer)
Chardonnay 16-21 year-old vines, clone CY5 on 101/14
Yield – 6 t/ha
Harvested at night February
True 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.
Tank fermented with native yeast
60 days alcoholic fermentation
100% Malolactic was allowed naturally
10 months on the lees
25g/hl Bentonite fining
Filtration – 2.5 micron filtration on estate prior to bottling.
FSO2: 38 at bottling
Sugar: 1.7 g/l
Can be enjoyed for the next 3- 4 years.