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Springfield Estate Méthode Ancienne Chardonnay 2006 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 2006
Vineyard
Chardonnay, Clone CY3, Root stock: 101/14, 25 years old
Yield
2,5 t/ha
Oenology
Harvested at night, 6 February 2006. 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: 14% | Total acidity: 6,08g/l | pH: 3,28 | RS 3.6g/l
| FSO2: 40 at bottling
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
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