Picked early morning on September 21, this interpretation of Chardonnay is a first for Ferox, focusing on varietal typicity and minimal intervention. Fermented cool, with selective yeast, primary aromatics are rooted in notes of ripe Gala apples, Asian pears, nectarine and mango – aeration in glass reveals a subtle candied pineapple aroma. Due to a belief that structure in Chardonnay can be bolstered with 100% completion of malolactic conversion as well as autolysis, this wine also showcases delicate notes of biscuit, butter and pastry, strengthening a complex profile. The palate mirrors the nose, with focus on apple, gooseberry and a fleeting lychee note. Bright but balanced acid helps round off a lengthy finish, whilst still keeping the wine fresh and clean. When pairing with food, look to dishes that focus on salt – the perceived result is a more fruity, sweeter and less bitter wine; pasta salad with tomatoes, corn and jalapeno pesto will accentuate both the food and wine. Alternatively, a peach, basil and ricotta flatbread will bring sweet and savory together to help lift the wine. Seafood lovers may want to try Maine-style lobster rolls on Brioche buns.