Boutique Wine - Arendsig Wild Yeast Chardonnay

Picked at optimum ripeness to ensure he captures their fruit flavours, Lourens gently presses the Chardonnay grapes in a 1000 liter press. The free run juice goes directly into French oaks barrels to clarify, and after 2 days is then put back into the gravity base tank.

The wine then goes back into barrel for fermentation. Lourens allows the grapes to ferment with their naturally present ‘wild’ yeast for 50% of the time before he inoculates with a specifically chose yeast strain. After going through natural malolactic fermentation, which helps give the wine a good rounded mouth feel, the wine is then aged on the lees. This period varies from year to year. The wine is then racked and bottled.

Arendsig Chardonnay is a delicate wine with a typical lemon/tropical fruit nose, fine citrus on the palate with buttery undertones that support a gentle, lingering aftertaste.