Tasting note
Full-bodied yet well-corseted Chardonnay from Victoria in south-east Australia, creamy and tropical, with peach, papaya and a trace of biscuit.
Vinification
The wine was fermented between 13C and 16C with 85% fermented in stainless steel and 15% in barrel to add complexity and texture. Matured in new and old French oak with lees stirring.
Food Match
Wild Game, especially pheasant or quail.