This full-bodied Chardonnay showcases prominent primary citrus aromas on the nose followed by a complexity of flavours including lemon, clover, ginger and vanilla. The palate reveals an excellent balance between fruit, acidity and softness with a lingering aftertaste.

Partner this elegant Chardonnay with Grilled Pork Chops with Apple and Fennel Slaw, chicken tagine with apricots and almonds, Baked Brie with Fig and almonds or a vanilla bean Panna Cotta with Poached Pears and Citrus Zest.

The grapes were handpicked and transported to the cellar in bins where the grape bunches were hand sorted before destemmend and crush. The mash is cooled by a mash cooler to approximately 15˚Celsius before pressing. The pressed Chardonnay juice is then allowed 48 hours to settle before the clear juice is racked of the lees. Half of the Chardonnay was fermented in 300 litre Burgundy styled oak barrels, whilst the rest was fermented in stainless steel tanks. A combination of new 2nd, 3rd and 4th fill barrels were used to ensure the best preservation of fruit. Each vineyard block is treated differently with different yeast regimes and fermentation. After fermentation the Chardonnay in the barrels is left on the lees and batonage is done every week for 7-8 months. After approximately 9 months the Chardonnay is blended and prepared for bottling.

Alcohol 13.71%
Residual sugar 4.2 g/l
Total acidity 5.8g/l
pH 3.44

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