This is December’s wine to match the delicious smoked trout and quail egg dish by Neil Cunningham.
A big thanks to Wine Selectors for sending me over this sample to try and it’s safe to say it went down a treat in our house.
It’s made from Chardonnay and Pinot Noir which were pressed and fermented seperately at cool temperatures to retain their delicate aromatics. A portion of each grape variety was fermented in 1 year old French Oak, with the balance produced in stainless steel tanks. Secondary fermentation occured in tank (Charmat method) and the final wine was bottled under pressure.
In the glass it’s a crystal lemon colour. On the nose there’s pineapple, honey, citrus zest, apples and mandarin coming through. Those flavours flow through to the palate alongside the creamy gentle mouthfeel that leaves you going back for sip after sip.
This wine was sent to me as a sample, I was under no obligation to post about it.
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy!