This was an ideal grape growing season for chardonnay and low crop levels have given the wine additional concentration. Traditional Burgundian winemaking methods were used, including natural primary and secondary (malo-lactic) fermentations and maturation in a mixture of old and new French oak puncheons.
The aromas and flavours suggest citrus fruits, apricot, yellow fleshed peach and mango with complexing savoury overtones of oatmeal, toast, grilled mushrooms and vanilla pod. It is powerful and creamy on the palate but an underlying spine of natural minerality and acidity keep it tight and focused and help draw out the lingering after flavours.
Wine is a natural health food