2010 KWV Classic Collection Chardonnay

Chardonnay is enjoying a bit of a renaissance in recent months with the trend being towards to more lightly-oaked and fruitier styles. This is a great example – only 40% has been near wood and then blended back into the tank making for an oak-kissed stunner with elegance and balance.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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