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Tasting Notes: Pale gold; clear and star-bright. Lemon custard and lemon zest; lanolin and white stone fruits just ripe. Minerals and slate and quartz. Green apple freshly peeled and bath salts liberally dosed. Here we find an acid structure around which a ripe stone fruit and citrus fruit body swathes. A mineral water and rainwater sleekness and quality ease in, yet there’s always a hint of grip and texture. This is a chardonnay that satisfies a Chablis drinker and a chardonnay that pacifies a White Burgundy connoisseur. A white wine that is not so much a roller coaster but a luxury train travelling through attractive and gently undulating countryside, perhaps in the Edwardian era.

Serving Temperature: 10–12°C.

Decanting: Not required.

Cellaring Potential: 5–8 years.

Food Pairing: Roast chicken with lemon and thyme. Grilled or pan‑seared fish (snapper, barramundi, trout). Scallops or prawns with butter or citrus. Pasta with cream sauces (alfredo, mushroom cream). Soft cheeses (brie, camembert).