Springfield Estate Méthode Ancienne Chardonnay 2019 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. Nuances of lime, Cointreau and oranges – a big wine with classical character!

How the wine is made: Harvested at night in March 2019 No skin contact, oxidised must Fermented from juice in the following: 30% new Stockinger 600L 70% second fill 300L Seguin Moreau Fermentation Native yeast, 55 days (followed by 100% MLF) Maturation 12 months on lees in barrels Bottling Unfiltered, unfined and unstabilized Analysis Alcohol: 13.5% | Total acidity: 6,5g/l | pH: 3,43 | RS 4.7g/l FSO2: 42mg/l at bottling Terroir slope: gentle, southerly soil: chalk and calcrete formations climate: moderate summer with low night temperatures, cold winter wind: cool south easterly (summer)