Produced from 100% Chardonnay, only the most expressive fruit was selected for barrel fermentation. Using a combination of new and old French oak the wine was fermented and aged in barrel for 9 months.

Apple, lemon and stone fruit aromas with some toasty and buttery notes and a citrus streak. Delicate spice and creamy, textural richness from time spent in barrel.

Late picked Chardonnay from chalk soils on the north downs. Grapes came in with great natural sugar levels, balanced acidity and lovely ripe citrus and stone fruit flavours. Hand picked, pressed whole bunch and settled before inoculation and racking into barrel. We used a combination of new oak and old oak (20% new), french barrels some 300L and some 225 barrels from different coopers. Full fermentation in barrel followed by full malo in barrel. A bit of gentle battonage before leaving the wines to settle on lees for 9 months before blended together. We hold it back in bottle for 6 months before release. 4000 bottles produced.

The freshness and natural acidity of the wine gives this excellent ageing potential and it is a great match for food. Pair with roast chicken, cheese souffle or grilled fish.