Young & Co Butterscotch Bliss Californian Chardonnay 2018 (California)
A tantalising taste experience awaits. Named Butterscotch Bliss in celebration of its rich and creamy flavour. The bliss begins with aromas of crème brülee, vanilla bean, honeysuckle, luscious lime pie and a hint of pineapple. A heady palate of toasty oak, baked apples, poached pears and spice.
This California Chardonnay is produced from a blend of vineyards with a warm continental climate, offset by moderating sea breezes and California’s famous sea fog. Picked at 22 - 24 brix, the grapes are crushed and the juice is tank fermented at 14 - 15C, then finished with partial oak fermentation to enhance the creaminess and improve flavour complexity.
Food Pairing: Ideal with creamy pasta, shellfish or simply seasoned poultry and pork dishes.
A tantalising taste experience awaits. Named Butterscotch Bliss in celebration of its rich and creamy flavour. The bliss begins with aromas of crème brülee, vanilla bean, honeysuckle, luscious lime pie and a hint of pineapple. A heady palate of toasty oak, baked apples, poached pears and spice.
This California Chardonnay is produced from a blend of vineyards with a warm continental climate, offset by moderating sea breezes and California’s famous sea fog. Picked at 22 - 24 brix, the grapes are crushed and the juice is tank fermented at 14 - 15C, then finished with partial oak fermentation to enhance the creaminess and improve flavour complexity.
Food Pairing: Ideal with creamy pasta, shellfish or simply seasoned poultry and pork dishes.
Original: $65.67
-65%$65.67
$22.98Description
A tantalising taste experience awaits. Named Butterscotch Bliss in celebration of its rich and creamy flavour. The bliss begins with aromas of crème brülee, vanilla bean, honeysuckle, luscious lime pie and a hint of pineapple. A heady palate of toasty oak, baked apples, poached pears and spice.
This California Chardonnay is produced from a blend of vineyards with a warm continental climate, offset by moderating sea breezes and California’s famous sea fog. Picked at 22 - 24 brix, the grapes are crushed and the juice is tank fermented at 14 - 15C, then finished with partial oak fermentation to enhance the creaminess and improve flavour complexity.
Food Pairing: Ideal with creamy pasta, shellfish or simply seasoned poultry and pork dishes.
