This Chard was fermented with wild yeast strains in Canadian oak barrels and further aged in Canadian oak for 1 year. This has a big buttery nose of poached pear, baked apple, caramel, toasted vanilla and a range of baking spices. It’s a big, full-on Chard with orchard fruits and then butterscotch, vanilla, caramel and toasted oak flavours that benefit from just a squirt of citrus on the finish.
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