Crafted in a complex yet remarkably fresh style, this Chardonnay is both elegant and highly inviting. The nose reveals vibrant layers of bright citrus and lime, intertwined with subtle, appealing hints of apricot. On the palate, the beautiful fruit purity is elevated by subtle, carefully integrated oak that adds wonderful dimension and texture. It displays excellent balance, fantastic intensity, and a long, lingering finish. Best served at 13-14°C, it is a pleasure to drink now but will beautifully reward careful cellaring.
The beautiful balance of bright acidity and delicate oak makes this Chardonnay a remarkably versatile food companion. It pairs spectacularly with rich seafood dishes, such as butter-basted crayfish, pan-seared salmon, or a creamy mussel chowder. It also shines brilliantly alongside roasted chicken with tarragon, creamy mushroom risotto, or a soft, ripe Brie cheese, where the wine’s subtle texture effortlessly complements the richness of the food.
With a strict focus on quality, the grapes are harvested by hand into small baskets at optimal ripeness (between 22 and 23.5°Balling) and yields are carefully restricted to 6 tons per hectare. To achieve the perfect balance of freshness and complexity, the juice undergoes a dual-fermentation process. Approximately 30% of the grapes are fermented in stainless steel tanks to preserve crisp, vibrant fruit flavours, while the remaining 70% is fermented in small 225-litre French oak barrels. The barrel component rests on its lees for 10 months, building mouthfeel and dimension, before the two components are thoughtfully blended and bottled.
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