The 2013 vintage was picked earlier than 2012 and this resulted in a more
elegant wine with lovely pure floral and fruit flavours like melon, white peach,
pear and apricot on the nose. The relatively high acidity keeps the wine fresh.
We believe that it can be enjoyed on its own or with white meat, roast pork,
cream based dishes or a variety of seafood dishes.
Springfield Estate Methode Ancienne Chardonnay 2009 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!
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 to 9 months. This method, although risky, results in incredibly expressive wine with a wisdom that is unattainable in wines made using commercial yeasts.