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Made from 36 year old estate grown vines, barrel fermented and matured in French oak, the palate is exceptionally intense and incisive, the fruit having absorbed the oak and showing its potent grapefruit base, nectarine and white peach each playing second fiddle.
Partial 'wild' primary and malo-lactic fermentation has softened the wine’s natural acidity and added a creamy, complexity to it. This wine will appeal to those looking for a richer, fuller style of Chardonnay and will drink well in the short to medium term.
|Wine Spectator||Stephen Tanzer||Burghound||Jancis Robinson|
|James Halliday||Guia Penin||Gambero Rosso|
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