WINE MAKING
Harvested from our own Thirty Bench vineyard. Whole bunch pressed, then transferred to French oak. Barrel fermented and aged in French oak barrels for 12 months (20% new oak). Aged sur lie, no malolactic fermentation.
FLAVOUR PROFILE
Clear and bright with a straw yellow hue and a bouquet of yellow apple, golden kiwi, custard, oak, and a hint of caramel. A medium to full-bodied, slightly rich, and round Chardonnay with flavours of tropical fruit, Meyer lemon, and citrus sorbet. Meyer lemon, citrus custard, oak, and sweet spice notes linger on the long smooth yet still refreshing finish.
SERVING SUGGESTIONS
Serve not overly chilled at 14 to 16˚C. Enjoy with potato leek gratin; turkey with mushroom stuffing and creamy mashed potatoes; cream sauces on pasta and seafood; salmon wrapped in puff pastry; turkey pot pies; grilled pork chops with Dijon and tarragon; mushroom risotto; smoked salmon risotto; lemon chicken; Lobster Newburg; lobster and clam chowder. Sip alongside smoked Gouda, triple cream Brie, Camembert, and truffled Brie cheeses with Artisanal breads. Drink now through 2028.