Zippy Californian Chardonnay, a mouthful of pineapple and ripe peach with a dollop of lemon curd. Whole cluster press followed by a cold soak for 36 to 48 hours. 75% undergoes tank ferment and the remaining 25% is fermented in a mixture of new and old barrel. Half of the blend spent nine months in French Oak, while the other 50% spent eleven months in American Oak.
Cannonball, Chardonnay
£25.00
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