£19.95 inc VAT
The most awarded Chardonnay in the world! The fruit is sourced from the St. Andrews single vineyards from blocks planted with the Benard clone ? a principal Dijon Chardonnay clone. Harvested at night and gently whole berry pressed with the juice quickly chilled ? the entire process occurring within 15 minutes of the harvest to capture and preserve the varietal characteristics of the Chardonnay, producing a wine with delicacy and finesse. After cold settling the juice was transferred to French oak barrels for fermentation. Batonnage [lees stirring] was employed over a 9 month period following fermentation, then the wine was left to rest on its lees to build up the mid-palate structure, before maturing in French oak barrels for 10 months ? 80% new and 20% I year old. The oak used was tight-grained which had been seasoned for 3 years and was soured for the Burgundian specialist Louis Latour. This medium bodied yet sumptuous wine pairs well with rich fish dishes such as crayfish, scallops and crab.