Springfield
Estate Méthode Ancienne Chardonnay 2004 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. Tropical fruit nuances layered
by lime and cream – a big wine with classical character!
Vintage
2005
Vineyard
Chardonnay,
Clone CY3, Root stock: 101/14, 24 years old
Yield
2,5 t/ha
Oenology
Harvested
at night No skin contact, oxidised must, no sulphur with harvest Fermented from
juice in the following: 50% new Allier 300l barrels 50% second fill Allier 300l
barrels
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,.56g/l | pH: 3,44 | RS 3,6 g/l
For order
details or further information on the Springfield Estate Wines please contact
us at info@springfieldestate.com
or Tel: +27 (0)23 626 3661 | Fax: +27 (0)23 626 3664
Terroir
slope: gentle, southerly soil: chalk and calcrete formations climate: moderate
summer with low night temperatures, cold winter wind: cool south easterly (summer)
Origin
Robertson, South Africa
Information
Do not serve too cold, recommended at 13ºC - 14ºC. Bouquet will develop in glass
from initially restrained to a full expression after 10 minutes. This wine is
so to say alive inside the bottle and should be cellared lying down below 15ºC.
The wax on the cork should be removed by chipping it with a knife prior to opening.
With time decanting may become necessary as slight crystals and sediment may
form.
