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Opens impressively with tropical aromatics of orange blossom, coconut and apricot. Medium-bodied with a creamy, waxy mouthfeel that glides effortlessly with notes of lemon peel, pear, vanilla, peaches and cream. Well-made with balanced oak, fresh acidity and a mineral-tinged finish.
Food Pairing: Salmon fish cakes, seabass w/ fennel purée, caeser salad
Cellaring: Ideal Now to 2026
STORY BEHIND THIS WINE
To say this Chardonnay gets the full treatment would be an understatement. Traditionally made with 8 months ageing in oak, 10 months on the lees and whole-bunch fermented using wild yeasts there is a lot to appreciate here. This is a very modern interpretation of “Buttery Chardonnay”. Big on flavour with a framework of well-cut acidity running through it, keeping it fresh and balanced. Supremely impressive