This is a classy Chardonnay from Coonawarra that nods appreciatively toward Burgundy. Fermented with native yeast and full malolactic in French oak, this is a toasty, reductive style of Chard that needs food beside it. Notes of butterscotch, lemon, peaches and cream, smoke and seashells lead to a palate that is less opulent than the nose suggests. Fine acidity and crunches of salt and citrus balance the oak influence. Well-made and showing a lot of restraint considering its relatively warm climate origins.
This is a classy Chardonnay from Coonawarra that nods appreciatively toward Burgundy. Fermented with native yeast and full malolactic in French oak, this is a toasty, reductive style of Chard that needs food beside it. Notes of butterscotch, lemon, peaches and cream, smoke and seashells lead to a palate that is less opulent than the nose suggests. Fine acidity and crunches of salt and citrus balance the oak influence. Well-made and showing a lot of restraint considering its relatively warm climate origins.
This is a classy Chardonnay from Coonawarra that nods appreciatively toward Burgundy. Fermented with native yeast and full malolactic in French oak, this is a toasty, reductive style of Chard that needs food beside it. Notes of butterscotch, lemon, peaches and cream, smoke and seashells lead to a palate that is less opulent than the nose suggests. Fine acidity and crunches of salt and citrus balance the oak influence. Well-made and showing a lot of restraint considering its relatively warm climate origins.
This is a classy Chardonnay from Coonawarra that nods appreciatively toward Burgundy. Fermented with native yeast and full malolactic in French oak, this is a toasty, reductive style of Chard that needs food beside it. Notes of butterscotch, lemon, peaches and cream, smoke and seashells lead to a palate that is less opulent than the nose suggests. Fine acidity and crunches of salt and citrus balance the oak influence. Well-made and showing a lot of restraint considering its relatively warm climate origins.