This unwooded Chardonnay, fermented with native yeast present in the vineyard, abounds with flavours of pineapple and pear drops. Deliciously complex in style!
Vintage 2006
Vineyard
Chardonnay 27 year old vines, clone CY5 on 101/14
Yield
4 t/ha
Oenology
Harvested at night, 10 February 2006 tank fermented with native yeast 70 days alcoholic fermentation 100% malolactic was allowed naturally 13 months on the lees without sulphur addition 25g/hl Bentonite fining
Filtration
2.5 micron filtration on estate prior to bottling
Analysis
Alcohol: 14% | acidity: 5.7 l pH: 3.2 | FSO2: 42 at bottling Sugar: 2.2 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: very gentle southerly
soil: rocky and calcareous, pH 8
climate: moderate summer with low night temperatures, cold winter
wind: cool south easterly (summer)
Origin
Robertson, South Africa