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. Can be enjoyed for the next 3- 4 years.
Vineyard: Chardonnay 16–21-year-old vines, clone CY5 on 101/14
Yield: 6 t/ha
Origin: Robertson, South Africa
FSO2: 38 at bottling
Sugar: 1.7 g/l
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)
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