A rich and smoky Chardonnay with tantalizing aromas of vanilla and hazelnut, complementing creamy flavors of apple pastry, lemon meringue, and graham cracker. The wine’s depth is balanced by a bright, juicy acidity, maintaining freshness while delivering a fuller body.
Crafted from 100% Chardonnay, this wine is fermented and aged for three months in brand new American oak barrels, with 100% malolactic fermentation. It is matured on fine lees, then bottled and allowed to rest for two additional months in the cellar.
With a production of around 40,000 bottles yearly since its first vintage in 2005, this wine is a perfect match for grilled meats, richer fish like lobster and tuna, oaked cheeses, and dishes like wild mushrooms, roasted tomatoes, and white truffles. It pairs beautifully with foods that have similar richness, such as seared foie gras, grilled veal, or fattier fish like halibut and monkfish.
Best enjoyed now or within the next 7-8 years, served at 12°C for an optimal experience.