A lightly oaked Chardonnay, bursting with citrus and fresh Granny Smith apple notes, followed by nuances of white peach and complemented with subtle hints of oak. These characteristics follow through onto the palate which reveals natural, fresh and fine acidity, with a lingering finish.

Cluver’s Village Chardonnay was fermented in large foudre oak vats (2500L), older small oak barrels and stainless steel tanks. The small oak barrel component was left to spontaneously ferment, while the other two components were inoculated with a selection of Burgundian yeast strains. Nurtured for 7 months on the lees and then the blending trails commenced before the wine was stabilised and prepared for bottling.