Barrel fermentation and aging on lees has produced this powerful and complex Chardonnay that displays nectarine and ripe citrus fruit characters on the nose that follow through into the rich full bodied palate. Drink over the next 3 to 5 years. Serve with seafood dishes (oysters, crayfish), poultry and lighter meats such as pork or pate.
Gold Medal - NZIWSC 2019
4.5 STARS - CUISINE