Hand harvested from one of Australia's oldest chardonnay vineyards, the Roxburgh vineyard in the Hunter Valley, New South Wales. This wine's unique flavours reflect the 'terroir' and tiny yields of less than two tonnes per acre. Fermented in new French oak with full malolactic fermentation and on lees maturation, this complex wine will cellar for 10 years. Try with veal, pork and seafood in rich sauces.乳酸发酵法和酒渣发酵。这酒可以放10年以上配菜:小牛肉,猪肉,海鲜搭沙司