Stellenrust Wild Yeast Chardonnay

Chardonnay is an extremely clonal and site-specific variety. The Barrel Fermented Chardonnay displays how minerality generated from limestone can influence natural fruit and oak-derived characteristics in Chardonnay from our Bottelary farm.

In the Vineyard:
Grapes for this wine are harvested from our highest-altitude vineyards in the Bottelary Hills. Interestingly enough, it is also the only block of limestone on any of our properties and our Grandfather decided many years ago to plant Chardonnay on this small patch of land.

In the Cellar:
Chardonnay grapes are harvested at 22 to 23 Balling, crushed and the juice allowed skin contact for up to 8 hours without any Sulphur additions. The hyper-oxygenated juice is then taken to barrels without proper settling and allowed to ferment with wild yeasts. Fermentation can take up to 3 months to finish and the wine is often stirred to lift the lees after fermentation has completed. The Chardonnay spends a total of 12 months in French barrels (30% new) on its gross lees giving the yeast cells a chance to undergo autolysis to release more flavor and richness into the wine.

Tasting notes:
The nose shows ripe citrus fruit with some toasted almonds. The palate is more concentrated with stronger nectarine flavors, some peach, and a lingering mineral finish. Well-judged oak preserves a butterscotch palate and promotes a zesty acidity for graceful bottle aging.

Food pairing:
This Chardonnay will compliment spicy Thai grilled vegetables or even well-matured cheeses.