An aromatic and textural skin-contact Chardonnay crafted in Victoria's Nagambie Lakes by Minimum Wines. Fermented on skins to build weight and complexity, this certified organic amber wine delivers a vibrant profile of baked quince, bruised yellow apple, subtle ginger spice, and a dry, phenolic grip. Pair with crispy salt-and-pepper calamari with a squeeze of fresh lemon!
BAKED QUINCE ~ BRUISED YELLOW APPLE ~ GINGER SPICE
