Limited Offer – 2015 Wild Yeast Chardonnay
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 favored 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.
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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.
Chardonnay 13-18 year-old vines, clone CY5 on 101/14
Robertson, South Africa
Harvested at night, February 2015. Tank fermented with native yeast. 60 days alcoholic fermentation. 100% malolactic was allowed naturally. 13 months on the lees. 25g/hl Bentonite fining
2.5 micron filtration on the estate prior to bottling
Acidity 6 g/L
RS 3,8 g/ L
FSO₂ 40mg/L at bottling
Soil: Very gentle, southerly; 6060 vine/ha row direction angled into the sunset.
Soil: Rocky & calcareous, pH8
Climate: Moderate summer with low night temperatures. Cold winter
Wind: South Easterly (summer)