Description
AROMA/BOUQUET Apricot, honeysuckle and hazelnut meal with a pronounced autolytic character and some vanilla from the oak.
PALATE Bright lemon juice, yellow-fleshed nectarine and beurre bosc pear, with fresh butter flavours and an oily finish.
AGING POTENTIAL This wine will continue to develop rewarding flavour and bottle complexity with aging.
CHARDONNAY PAIRING Serve with elote, cauliflower cheese, pan-fried scallops or flaky white fish such as sea bass.
Awards
5 stars Michael Cooper’s Buyer’s Guide
91 pts Vinous by Antonio Galloni
Certifications
Alcohol
13.5%
Analytical data
dry
1.1 g/l residual sugar
5.1 g/l acidity
3.31 pH
Vinification
Was malolactic fermentation used: yes
Was high-solid fermentation used: yes
Maturation
Frequent bâtonnage, full malolactic fermentation and ten months’ barrel maturation.
Bottling
Closure: Screw top