This Chardonnay is barrel fermented – a method of wine-making that aids the integration of oak flavours into the finished wine. The fruit was hand-picked in the early morning to preserve levels of acid in the grapes. Fermented in 225-litre barrels, it spent ten months ageing with regular lees stirring. The result is a wine that combines a full body with cream, butter and toast characteristics and boasts a focused vein of acidity, citrus and stone fruit flavours. It is made in the image of the fine white wines of Burgundy.
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