|Location:||Cape Coast and Inland Valleys|
|Style:||Full bodied Chardonnay|
|Clonal selections:||Clone 15, Mendoza, Clone 96, Clone ENTAV 809|
All fruit was hand-harvested and whole bunch pressed to tank. After 12 hours of settling the cloudy juice was transfered to French oak barrels-40% were new. Fermentation was undertaken with a combination of natural vineyard yeasts along with some inoculated yeasts. All barrels underwent malo-lactic fermentation. After 11 months of aging the barrels were blended and the wine bottled.
Powerful peach and aromatic grapefruit notes on the nose. Spicy oak fermentation nuances and a creme fraiche note support the fruit and bring complexity to the wine.
The palate is full bodied and rich while retaining great balance. Browned butter, toasted cashew and canned peach notes all add interest. These layers of richness come mainly from perfectly ripened grapes, sweet French oak barrels and warm fermentation temperatures. A touch of pithy texture and acidity keep the richness in check.
Enjoy this wine with a wide range of poultry and seafood dishes.