Our Chardonnay has aromas of pears and melons which are repeated on the palate, with a pleasant acid backbone making this a light crisp refreshing wine, with or without food. Produced without the use of oak or malolactic fermentation, this wine develops a creamy texture as it ages but maintains its crisp flavour. The 2010 season was notably warmer throughout spring, summer and autumn, but many vineyards were affected by frosts in late October. The Chardonnay produced in 2010 was excellent as a young wine and has developed into a richly flavoured wine with age. It still has cellaring potential after more than 10 years. Our Chardonnay pairs well with lighter meats (roast chicken, pork tenderloin), soft and creamy cheese (double Brie, Camembert) and cauliflower soup.
