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

After two days of settling the juice was racked to stainless steel tank and inoculated with selected yeast strain. Halfway through fermentation 89% of the wine was taken to barrels to complete alcoholic fermentation. Lees stirring twice per month after fermentation. No Malolactic fermentation. 15 months in 100% French Oak barrels with a blonde to medium toasting. 89% First fill and 11% Third fill barrel

Ideal with seafood dishes such as Kingklip, creamy crayfish pasta and shellfish salad. Potato leek soup with buttered crostini. Honey-roasted peaches with vanilla pod mascarpone