A new trend sees winemakers favouring wild yeasts over more stable over commercially produced cultures.Winemakers love to wax lyrical about wines expressing the vineyard’s terroir, that curious combination of soil, aspect and climate that give each grape, and the resulting wine, its own unique character.
Fermentation is the foundation of winemaking, as yeasts turn sugars into alcohol. While commercial yeasts are stable and predictable, and wild yeasts quite the opposite, many winemakers feel it’s worth the risk. Johnathan and Avondale’s winemaker Corne Marais rely solely on wild yeasts carried on the skins of the grapes to spark the fermentation process. While this means fermentation can take up to nine months, Johnathan believes the dozens of strains of wild yeasts contribute to the character and complexity of each wine.
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