Intriguing and complex nose with pear, peach, clementine, a touch of sep mushrooms and freshy buttered roosterbrood. On the palate apricot, pear, hint of basil, delicately framed in some vanilla oak.
Pair this Chardonnay with seafood like halibut or roasted salmon, or try it with linguine vongole. It also complements chicken—whether baked, fried, grilled, or in a delectable cream sauce. Brie is a delightful match as well.