Wine Description
The grapes were handpicked at optimum ripeness. After crushing the grapes
and pressing, the juice was left to settle before it was racked and fermented in
tanks. It was then transferred into barrels and
fermented for 10 days in 80% French oak, 10% American oak and 10%
staves. The wine was left to age in wood on the lees for 6 months with
battonage (lees stirring) and top-up every two weeks to enhance flavor and
mouth feel.
The Chardonnay is an ideal accompaniment to sushi, oysters and full-flavored
fish such as tuna and salmon. It is also excellent with pasta or white meat
dishes in rich, creamy sauces.
