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Here’s a WA chardy that puts its best fruit forward. An alluring citrus, stone fruit and ginger primary perfume gives way to a secondary toasty french oak and cashew bass line. From the cool maritime climate of Denmark, it was barrel fermented in a mix of French oak formats: new, old, small and large. Lees stirring and natural malolactic fermentation backs up the rich, savoury texture. So it’s no oak bomb, and the contrast of tropical fruits with the creamy, nutty mouthfeel make for a very happy time indeed.