100% barrel fermented and aged, under 15% new oak. It comes from two vineyards: one has volcanic soils from which they used to make a rather big New World-style wine, the other is a much higher vineyard from which they used to make a lighter more acidic wine. The weingut decided to blend the vineyards for more balance.
Tamlyn Currin, Wine Writer for JancisRobinson.com, said;
"It smells like zesty lemon cheesecake, with soft tropical papaya and melon flavours with a fine seam of acidity and some herbs lurking underneath. Elegant and smooth".
Terry Kirby, Wine Writer for The Independent, said;
"This brilliant Chardonnay from Bercher is mouth-filling thanks to barrel fermenting and a little oak, but it's a long way from say an oaky Aussie Chardonnay. Elegant tropical fruits, some citrussy and herbal notes with just a hint of white pepper; gorgeous and a great wine for special meals, particularly involving shellfish."
Description: Elegant notes of gooseberries and lime with an aromatic spiciness and filigree acidity on palate.
Food matching: This wine pairs beautifully with seafood, in particular lobster and scallops, and also with Asian cuisine.
Ageing potential: 10 years
Soil: Volcanic and loess
Alcohol: 13,0% vol.
Res. sugar: 2,3 g/l
Acidity: 6,6 g/l