Destinations Yarra Valley C h a r d o n n a y 2010
Winemaking : A majority of the fruit was fermented in stainless steel at cool temperatures. The aim was to keep and enhance as much of the natural fruit aroma of the wine. A very small parcel was fermented in oak then blended back into the wine before bottling. This elegant, finely structured wine is a delight to drink now and will continue to develop over the next 3 years in bottle.
Suggested Food : This wine is well suited to baked goats cheese with lavender honey and pancetta or persian feta and caramelized onion tart.
Alcohol: 13 %