The grapes for our Wild Ferment Chardonnay come from the La Escultura vineyard, located in the Casablanca
Valley just 32 kilometres from the Pacific Ocean. Warm summer days, morning fog and fresh evening breezes
allow for a gradual ripening process of the grapes, helping to preserve their aromas, flavours and acidity. The use
of native yeasts along with the larger number of strains of yeasts during a wild fermentation contributes greater
complexity to the wine. It’s fresh and expressive with a bright-yellow green colour, aromas of citrus, quince and
pear and soft toasty notes that add complexity and texture. Pretty much perfect with a roast chicken!