Springfield Estate Méthode 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. Tropical fruit nuances layered by lime and cream – a big wine with classical character!

Vintage 2009
Chardonnay, Clone CY3, Root stock: 101/14, 25 years old
2,5 t/ha
Robertson, South Africa

Harvested at night in February 2009. 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
Native yeast, 55 days (followed by 100% MLF)
12 months on lees in barrels
Unfiltered, unfined and unstabilized
Alcohol: 14% | Total acidity: 6,08g/l | pH: 3,28 | RS 1.1g/l
FSO2: 40 at bottling

slope: gentle, southerly soil: chalk and calcrete formations climate: moderate summer with low night temperatures, cold winter wind: cool south easterly (summer)

For order details or further information on the Springfield Estate Wines please contact us at wine@springfieldestate.com
or Tel: +27 (0)23 626 3661 | Fax: +27 (0)23 626 3664
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.