Chardonnay is sometimes called the winemaker’s grape because you can manipulate it in so many ways.  One thing you can do in the winery is be like Elsa, and just … let it go.  ‘Wild’ or native ferments are when you just let the juice sit there until it begins to ferment, using whatever yeast the grapes have been exposed to. But wild ferments are just that – random, wild, and unpredictable.  With our 2016 Chardonnay it worked out, giving us medium acidity and a full mouthfeel, with just a touch of eastern spice.