A pale, beautifully balanced Chardonnay with hints of vanilla on the nose and a winning cool climate acidity. Careful oak treatment has resulted in a wine of depth and balance.
The fruit was hand-picked, whole bunched pressed and then fermented with natural yeasts. Once the fermentation was complete, the wine was aged in new and two year old oak, prior to being bottled.
Harvest: March 2017
Total Acidity: 5.4 g/L
Residual sugar: 3 g/L
Cellaring Potential: 5 years
Serving suggession: Ideal with seafood risotto or lemon risotto.
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