A new addition to the portfolio this is a lovely full-bodied, food-friendly dry white wine. It is star-bright with a deep lemon core and viscous legs. It has pronounced aromas of baked apple, butter and a hint of beeswax. The palate is rich, round and smooth with a lovely silky, mouth-coating texture. Flavours include ripe quince, dried apricots, candied peel and stewed apple compote. It boasts a savoury complexity with a few nutty undertones and a hint of ginger spice finish. It has power and depth plus superb oak integration, giving structure without masking the fruit.
Great served slightly chilled with meaty fish such as pan-fried monkfish tails, baked cod or local fish and chips. Also good with roast chicken and thyme-scented sauteed potatoes. It works well with pastry dishes like salmon encroute and can even stand up to smoked fish dishes such as smoked haddock timbale or mild curried fish kedgeree.
Bunches of Chardonnay were gently whole-bunch pressed to extract the juice with the strongest fruit flavours.
Tasting notes and food pairing suggestions by local wine expert and consultant Rebecca Mitchell AIWS.