Beautifully balanced fruit flavours of ripe apricot and peach integrates with the oak cask flavours, producing a fine focused wine that will be a treat for all Chardonnay lovers. This wine is able to accompany both rich and subtle food combinations as well as most occasions. As no fining agents have been used the wine is vegan friendly.
Slowly barrel fermented in small oak casks at low temperatures for an extended time, then left to age in the same oak casks for 12 months in constant contact with the lees (the dead yeast cells left after fermentation). This lees is mixed up weekly in each barrel (batonage) this technique adds a creamy coconut character to the final wine only wild indigenous yeast converts the sugars into alcohol.
Pair me with saucy rich seafood dishes or baked herby chicken.