Cape Jaffa Chardonnay
Style: Fresh and bright
The inspiration: Chardonnay doesn’t need to be controversial. This style suits a range of chardonnay (and non-chardonnay) drinkers.
It’s fruit driven without being lean. It has had partial barrel fermentation, but the apparent oak is subtle and balanced. Time on lees has given a soft and generous texture to the palate. Made in a style that not only compliments the local seafood, but is also ideally suited to a lazy Summer evening on Long Beach at Robe.
Cellaring: This wine is at its best in its youth however it will evolve into a more tertiary and complex style in the bottle over up to two to three years.
Food Pairing: Still oaky but not obviously so, this wine can hold its own with robust food and layers of flavour. Techniques such as roasting or frying to add caramelisation work well here. Try grilled peaches with prosciutto or roast chicken with fresh herbs.