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Following a wet winter, the season unfolded with wetter-than-average spring conditions. This regular rainfall helped set up good soil moisture in the vineyards. We have also experienced one of the coolest seasons on record, leading to a high percentage of smaller berries, giving lower yields and excellent concentration of flavour.
The grapes were all hand-picked, whole bunch pressed, and fermented in French oak. The wine spent nine months in a barrel with gentle stirring as required, then rested in a tank on lees.
Chardonnay pairs exquisitely with a wide spectrum of dishes, including buttery seafood, creamy pasta, roasted poultry, and dishes featuring rich sauces.
Quite expressive on the nose, with some lemon peel and quince notes.
On the palate, there is some breadth and power, and a sense that this will be a long-living wine. The touch of opulence is reined in by the classic Tolpuddle Vineyard seam of acidity, bringing the palate into its customary focused line.
