Dry Chardonnay (<5g/l or up to 9g/l if TA <2g/l lower)

Harvested in the cool of the morning, the grapes were carefully selected in the vineyard before undergoing gentle whole bunch pressing. The juice was then inoculated with selected cultured yeasts that favour great aroma and flavour development in the wines. Extended lees contact in barrel and Battonage (stirring of barrels) was employed. This wine was fermented in 50% new Burgundy (228L) oak barriques, of medium toast and tight grain, and only the best of cooperage was used for 11 months. 100% Chardonnay with 50% Malolactic Fermentation employed to add texture to the wine.

Curries Creamy pastas