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30% vendage vert (green harvesting cluster removal) at 80% veraison to ensure concentration and even ripening
A local Yarra Cabernet made with fruit from the Di Paolo vineyard in Kangaroo Ground – an elegant expression of local Cabernet
: Crew neck
90 points – Tim Atkin
Springfield Wild Yeast Chardonnay 2020 Ernie Els 30% vendage vert (green harvestingProduct Description Fact Sheet Awards & Accolades True to its moniker, the Wild Yeast Chardonnay is fermented using the native, wild yeasts that occur naturally on the skins of the grapes. Unwooded, it is fermented in underground cement tanks in a slow, volatile process that can take anywhere between 6 9 months. This method, although risky, results in incredibly expressive wine with a wisdom that is unattainable in wines made using commercial yeasts.
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