Vines are unaware that humans turn their grapes into wine. They are destined to attract birds with sugar as the lure to transplant their seeds. These favoured seeds will then have a head start in a competitive forest, for they are fertilized by the bird's droppings. However, should the bird not pitch the vine would very much like to re-use the sugar it had produced so laboriously. So over time it evolved an unique system to ferment this sugar. The grape will first develop a waxy layer to attract the wild yeast it so greatly desires. The yeast then breaks down the skin and ferments the sugar into alcohol. The vinegar bacteria, also present, will turn this wild wine into an organic type of vinegar, dripping onto the forest floor to nourish the mother plant — to present a new crop of seeds next year. We allow these fickle yeasts to live in our vineyard by not applying the usual sprays to kill them. We endure their temperament while they ferment their wine in our cellar. And only if it is special enough, will we present it — like the mother vine — to the wild world.

Vintage 2011
Vineyard
Chardonnay 12 - 16 year old vines, clone CY5 on 101/14
Yield
6 t/ha
Origin
Robertson, South Africa
Oenology
Harvested at night, February 2011 tank fermented with native yeast 60 days alcoholic fermentation 100% malolactic was allowed naturally 13 months on the lees 25g/hl Bentonite fining
Filtration
2.5 micron filtration on estate prior to bottling
Analysis
Alcohol: 14% | acidity: 6.0 l pH: 3.25 | FSO2: 40 at bottling Sugar: 1.4 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)


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