Chris and Jill have pulled out all the classic “Chardy” tricks for this wine, starting with gentle whole bunch pressing fermentation in the barrel (23% new French oak), with some going through “wild fermentation”. This is followed by 100% malo-lactic fermentation and lees stirring. The result is a complex, seamless wine with ripe peach, pineapple and citrus leading to a soft, creamy balanced finish.
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