WILD YEAST CHARDONNAY IN SOUTH AFRICA

The Wild Yeast Chardonnay is, as its moniker suggests, fermented with completely natural yeast found on the skins of the grapes. In a truly risky practice, with many vintages proving unsuccessful due to volatile acidity or stuck fermentation. The wine is  slowly fermented in underground cement tanks for anything from six to nine months. The high risk of the process certainly pays off though and the wine is unlike any Chardonnay out there at the moment.The first thing you think when taking a sip of this wine is “tropical fruit salad”. A fruity chardonnay Notes of dried pineapple are complemented by a beautiful creaminess thanks to the malolactic fermentation process The wine, although unwooded, is left on the lees for 13 months, which gives it a beautiful fullness and body Perfect with salads, fish and light, creamy dishes