I’ve been patiently waiting for this new barrel-aged Chardonnay from Lyme Bay. Unlike the 2015 vintage (which was blended with 14% Bacchus), the ’16 is 100% Chardonnay that has been meticulously selected to ensure only the best, ripest fruit is used, sourced from Danbury Wine Estate in Essex.
The wine opens up with a distinctive and most delicious nose. Lots of zesty fruits, lemon and even tangerine peel, with beautifully perfumed vanilla oak.
The ripeness of the fruit really shows through, as the palate, while superbly crisp and fresh, takes you on a journey from crisp, green orchard fruit through to riper, fleshy peach.
The wine spent 11 months in oak barrels, but this does not dominate, and instead introduces soft toasty textures as well as hints of spice. An excellent food pairing wine and one that will improve with more time in the bottle.