"Tidy Chardonnay, quite stately in its own way, well spined and only lightly oaked as a condiment rather than a dominance. Very food friendly, especially with poultry and food from the sea but adaptable as a style to fit a wide food selection.. Ready now, over the next two years" Peter Saunders Review 2017

"Aromas and flavours of baked yellow fruits with nectarine and peach dominating. A layer of nuty oak flavours, burnt butter and toasty wood combinations. Medium acidity, quite weighty with medium length. Overall a nice wine with decent length. Drink now and through 2022" Cameron Douglas

This wine will tempt you with lifted aromas of summer ripe nectarines and juicy peaches. A softly textured palate with crushed hazelnut and toasted oak nuances. Sounds inviting doesn't it?

The 2017 vintage will be remembered as one of the trickiest on record, with cool days in February and March and rain coming just before and during harvest. Sugar levels were down in the grapes which prolonged the ripening season and pushed harvest dates back by about seven days compared to normal. Fortunately, Toi Toi dodged the rain showers and harvested their grapes in the cool of the early morning, in very good conditions. The grapes were picked when the flavours were at optimum, to ensure they preserved the fruit flavours in the wine. Toi Toi employed a select de-stemmer harvester to softly handle the fruit.

The grapes for our Reserve label were hand harvested in the cool of the early morning to help preserve their flavour and aroma then whole-bunch pressed with minimal skin contact. The clear juice was then fermented at warm temperatures in a mixture of new and older French oak barriques. Using selected yeast strains to preserve the inherent fruit flavours and aromas, with oak adding texture and complexity, the wine was left on lees for 9 months with regular ‘batonage’ (stirring) before blending and prepared for bottling. Delightful to drink now, but will improve with age.

Food Pairing: This wine is perfect with a mushroom risotto. Flavoursome mushrooms and shallots are sautéed in butter and then Arborio rice is added with vege stock and vermouth. To finish, grated parmesan cheese is added to the slightly chewy rice and is then garnished with chopped fresh parsley. Serve with a fresh garden salad and warm crusty bread.