Whilst this wine is truly reflective of its Sussex terroir, it is inspired by the finest Chardonnay wines of Burgundy. Once harvested, the grapes were foot-stomped to gently extract colour and texture from the skins. The juice was then fermented with Burgundian yeast in neutral oak barrels. Full malolactic fermentation then took place to help build mouthfeel and naturally soften the wine’s high acidity. It was then aged for a further seven months in neutral oak barrels bought second-hand from Romaric Chavy of Meursault-based producer, Domaine Chavy-Chouet.
The final wine has thirst-quenching acidity with notes of green apple and lemon curd, followed by a long extension of the wine on the palate with a steely citrus finish and only subtle hints of oak. Equip yourself with a bottle of this wine to pair with any seafood dish: dressed crab, poached white fish or your favourite seafood pasta.