As served in the Scarlet Hotel
Vinification: The grapes were picked by hand and gently pressed to extract only the finest quality juice. After cold settling of the juice, it was fermented cool in a mixture of stainless steel tank and third fill french oak barrels. The wine was taken out of barrel and blended with the tank chardonnay after 3 months. The wine was aged for a further 3 months in tank before being bottled spring 2019.
Winemakers notes: Fermented cool in both stainless steel tank and french oak and acacia barrels, this Chardonnay is dry, elegant and classy. The nose shows fresh green apple, tropical fruit, honey and the delicate scent of wildflowers. The palate is crisp, tangy and nervous with a long finish full of citrus and apple characters. A food friendly dry wine, serve at 8°c.