Richard’s “entry-level” Chard. 100% Chard from 4 estate vineyards. The grapes were whole cluster pressed directly into French oak barrels and stainless steel tanks for fermentation. After fermentation the tank-fermented wine was put into barrels. The barrels were then topped up and aged on their lees. During the aging process they were occasionally stirred and underwent complete malolactic fermentation. The wine is aged for 7 months in French oak, 20% new.
Light straw in color. The intense flavors of pear, apple and white peach are followed by a hint of lemon curd and honeyed oak. This wine pairs well with fish, shellfish, poultry or serve as an aperitif.