A crisp Burgundian style made by whole bunch pressing and barrique fermentation. Elegant Chardonnay with aromas of citrus and ripe red apple. There is good oak balance and considerable palate weight which will not fail to impress.
Winemaking Notes: The grapes were hand picked and whole bunch pressed. The wine underwent 100% barrique fermentation and 20% malolactic fermentation with Burgundian yeast being used during this process.
Gold Medal Royal Easter Show 2009
Food Match: Scollops on cauliflower puree with pancetta crumbs, or for the simple feast: fish and chips.