About the wine
Single vineyard chardonnay- say no more!
- The Boys are back, bringing their second vintage Chardonnay to Naked, this cool climate, single vineyard wine and not to metion it is also organically framed.
- The combination of using new and old french oak gives you this classic, well rounded wine having the perfect amount of fruit and oak flavours.
- Once you've popped the cap, you will fall head-over-heels to the aromas of melon, peaches and toasted nuts.
Best before
This wine will definitely age well considering its screwcap closure. Stored under cool, constant conditions, away from light, it will continue to develop as primary fruit characters will pull back & textural qualities will come to the fore.
Serving advice
Chardonnay shouldn't be too cold. As a medium-bodied wine, usually enjoyed as an accompaniment with food, it is best served, 10 - 15 minutes left to warm up, out of the fridge. This helps release aromas & flavours.
Food match
Who doesnÂ’t love a simple pasta bake, something quick & easy to whip up? My favourite can be made with left-over roast or poached chicken.
Fry up some onion, garlic, bacon & thyme until the onion is golden & set aside.
Make a simple cheesy béchamel sauce & set aside.
Chop up some left-over roast vegetables such as pumpkin & zucchini, delicious & nutritious veggies to give colour, taste & texture.
Mix chicken, onion & vegetable mixture & set aside.
Meanwhile boil some small-shaped pasta like macaroni until al dente & drain.
Combine the drained al dente macaroni with the chicken & vegetable mixture & the bechamel sauce. Maybe stir in some spinach leaves. Season to taste & add as much grated cheese as your cardiologist allows. Place into an ovenproof dish & top with extra cheese. Bake for 20 minutes or until golden!
Contains sulphites
Always check the label
Australia
South Eastern Australia
Chardonnay
Rich White
12.9% ABV
75cl
Vegetarian
Wine profile
Meet the winemaker - Glen Robert & Andrew Scott
- Expected the unexpected from this creative Queensland pair! When Glen and Andrew stumbled upon Shiraz and Viognier vines in need of a little TLC in 2014, they knew they had found the perfect place to begin their La Petite Mort journey.
- Thanks to Angel support, Glen (former research scientist) and Andrew (hospitality guru) have been able to re-vitalise a historic, cool-climate vineyard in the Granite Belt, flexing their sustainable winemaking skills with slow-ripening, hand-picked fruit that packs a flavourful punch!
- From fermenting in terracotta amphora to partially drying grapes, the innovative techniques behind the hidden gems in the La Petite Mort range represent the idea of letting go of restraints and revelling in something new… like Glen and Andrew’s truly artisan wines!
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