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.

How the wine is made: Harvested at night February 2019 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 Analysis Alcohol: 13.5% Acidity: 6.2g/l pH: 3.4 FSO2: 40 at bottling Sugar: 1.6 g/l Terroir 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)