Springfield Wild Yeast Chardonnay

Vines are unaware that humans turn their grapes into wine. They are destined to attract birds with sugar
as the lure to transplant their seeds. These favored seeds will then have a head start in a competitive
forest, for they are fertilized by the bird’s droppings.
However, should the bird not pitch the vine would very much like to re-use the sugar it had produced so
laboriously. So over time it evolved an unique system to ferment this sugar. The grape will first develop a
waxy layer to attract the wild yeast it so greatly desires. The yeast then breaks down the skin and
ferments the sugar into alcohol. Then vinegar bacteria, also present, will turn this wild wine into an
organic type of vinegar, dripping onto the forest floor to nourish the mother plant – to present a new crop
of seeds next year. We allow these fickle yeasts to live in our vineyard by not applying the usual sprays to
kill them. We endure their temperament while they ferment their wine in our cellar. And only if it is
special enough, will we present it – like the mother vine – to the wild world.