A wild variety, wild yeast

Sándor Mérész Projekt – Sauvignon Blanc 2018

With this wine we wish to have more layers, a broad palate and a creamy structure. We harvested the bunches of three clones, from three plots. We have a press that can be cooled, we macerated half of the berries in it for a night. Even this made it more substantial but what brings out the creamy flavour is the wild yeast. We inoculated the settled must with cultured yeast, but a week later, the natural yeast took over the fermentation. As this variety is capricious even then, we measure the sugar level twice a day and if fermentation slows down, we assist it and give air to the yeast. It fermented for three months in tanks, on fine lees, and a few percent of it in a new Seguin Moreau barrel.