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Wild Ferment Chardonnay
  • Wild Ferment Chardonnay
  • Wild Ferment Chardonnay
Wild Ferment Chardonnay

Wild Ferment Chardonnay

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Highly Rated by Wine Lovers & Limited Edition
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Estate-Grown Chardonnay grapes (Dijon Clones 76 & 95)
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White peach, Green papaya, Subtle cedar spice, Fresh, lifted acidity. 13% ABV.
£30.00
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Made from Dijon clone Chardonnay grown on Highweald’s West Sussex vineyards, this Wild Ferment Chardonnay is a true expression of careful, low-intervention winemaking. The juice is left to ferment naturally on wild yeasts and then aged for twelve months before bottling unfined and unfiltered, preserving clarity of place and varietal character.

On the nose, delicate blossom and orchard fruit aromas glide into a vibrant medley of crisp apple and citrus notes, while the palate strikes a lovely balance between bright russet apple acidity and a creamy, textured depth. Lingering hints of citrus peel and subtle savoury nuance give this Chardonnay personality and poise. With its elegant yet expressive profile, this limited-release showcases Highweald’s craft, terroir focus and the quiet confidence of minimal-intervention winemaking.

Provenance & Craftmanship

Highweald wines begin in our exceptional Sussex vineyards, where cool-climate conditions and ancient soils shape the purity and precision of our fruit. Every vine is hand-tended, and every grape is harvested at peak ripeness to capture the character of our land.

In the winery, traditional methods meet meticulous craft. Small-batch fermentations, careful blending, and patient ageing allow each wine to develop balance, elegance, and depth. From vine to bottle, our focus is simple: uncompromising quality and an authentic expression of Highweald terroir.

Committed to our sustainable vision, we are active members of Sustainable Wines of Britain.

Aroma

Peach • Papaya • Acacia

Hand-picked Dijon clones 76 & 95 give naturally lifted stone fruit and subtle tropical notes. Whole-bunch pressing preserves these delicate aromas, while wild fermentation in neutral barriques adds a gentle savoury edge. The slow ferment encourages quiet floral lift, resulting in the wine’s acacia-like fragrance over restrained fruit purity.

Palate

Supple • Intense • Fresh

Wild primary and malolactic fermentation in barrel builds a supple, integrated texture. Ten months on lees add weight without heaviness, while the vineyard’s bright acidity keeps everything fresh and focused. The result is a palate that’s full, layered, and quietly intense.

Finish

Taut • Spiced • Persistent

The wine’s natural acidity and unfiltered bottling create a taut, structured finish. Neutral-barrique ageing contributes a restrained cedar spice thread that carries the wine long on the palate. Concentration from the wild ferment lends a clean, persistent closing impression.

Aroma

Peach • Papaya • Acacia

Hand-picked Dijon clones 76 & 95 give naturally lifted stone fruit and subtle tropical notes. Whole-bunch pressing preserves these delicate aromas, while wild fermentation in neutral barriques adds a gentle savoury edge. The slow ferment encourages quiet floral lift, resulting in the wine’s acacia-like fragrance over restrained fruit purity.

Palate

Supple • Intense • Fresh

Wild primary and malolactic fermentation in barrel builds a supple, integrated texture. Ten months on lees add weight without heaviness, while the vineyard’s bright acidity keeps everything fresh and focused. The result is a palate that’s full, layered, and quietly intense.

Finish

Taut • Spiced • Persistent

The wine’s natural acidity and unfiltered bottling create a taut, structured finish. Neutral-barrique ageing contributes a restrained cedar spice thread that carries the wine long on the palate. Concentration from the wild ferment lends a clean, persistent closing impression.

“This Chardonnay is all about purity and tension. We step back and let the fruit speak - wild ferment, gentle oak, nothing added or taken away. The result is a wine that’s vibrant, layered, and unmistakably from our vineyard.”

- Colm, Winemaker

Chef-Inspired Pairings

White Cheese (e.g., Comté or Brie de Meaux)

The wine’s supple palate and gentle cedar spice complement creamy textures while the acidity cuts through richness, refreshing the palate.

Seafood & Shellfish (Scallops, Crab, or Turbot)

Bright acidity and stone-fruit purity enhance the natural sweetness of shellfish, while the wine’s savoury undertones mirror the subtle brininess of the sea.

Roast Chicken or Classic French Cuisine

The full body and wild-ferment complexity stand up beautifully to butter, herbs, and roasted flavours, creating harmony without overpowering the dish.

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