Case of Warwick First Lady Chardonnay

It’s all about the apples and pears over here. Like the grapes used in the First Lady Sauvignon Blanc, these Chardonnay berries are picked at the coolest time of the day, and almost all fermented in stainless steel. But unlike the Estate Sauvignon Blanc, the grapes are left on the lees for 100 days to build up a lovely texture on the palate. Then, as a cherry on top, a small component is fermented in oak barrels and blended in to add a touch of oak spice. 

Pairs well with pavlova with charred pieces and Chardonnay butterscotch sauce. 

Ready to explore the wine farm? Find out more about Warwick here.