The Chardonnay grapes are sourced from the coolest blocks of the Carneros Estate vineyards with a soil of clay loam on fractured bedrock. The Clos du Val team started picking grapes in late August and complete harvest by the end of September. The grapes develop real intensity of flavour from a long, cooler growing season. The wine was 100% barrel fermented and aged in French oak barrels (16% new) for 10 months.
Toasted salty caramel aromas combine with crunchy appley characters. Mouth-watering with poise and fine texture. Fresh green pear, peach and apricot fruit flavours balanced with nutty oak. This is an elegant and complex Chardonnay with well-balanced oak and a long finish.
Ideal with roast chicken, guinea fowl, lobster, fish in a creamy sauce.