Nose
The nose is greeted with intense tropical fruit, pear and pineapple framed by light toast.
Palate
The fruit continues on into the mouth joined by crisp acidity and peach, leading into a long finish.
Food Pairing
Try it with sautéed red snapper with a citrus reduction and crispy garden leeks. Roast pork loin with grilled pineapple will match well with the kiss of sweet oak which is prevalent in this chardonnay. Hard cheddar or aged Gouda with green apple slices will make your palate sing.
