# Oak Aged Chardonnay (NV)

- **Producer:** Brown & Co.
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Victoria, Australia
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €12
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, nectarine, apple, melon, lemon, butter, cream, vanilla, toast, cloves

## About this wine

Produced by the renowned Brown Family Wine Group in Victoria, Australia, this Chardonnay represents a contemporary take on a classic style. The Brown family has been crafting wines in Victoria for over 130 years, establishing a reputation for innovation and quality. This particular bottling highlights the diverse terroirs of Victoria, sourcing fruit from select vineyards to achieve a balanced, approachable profile that celebrates the region's cool-climate influence alongside sun-drenched fruit richness.

## Interesting facts

- Crafted by the Brown Family Wine Group, one of Australia's oldest and most respected family-owned wine companies founded in 1889.
- The 'A Little Buttery' moniker in domestic markets highlights its deliberate, crowd-pleasing malolactic fermentation style.
- Sourced from premium vineyards across Victoria, capturing the state's diverse microclimates in a single balanced blend.

## Food pairing

This oak-aged Chardonnay thrives alongside dishes that match its weight, creamy texture, and buttery undertones. The wine's moderate acidity cuts through rich fats, while its oak-derived vanilla and toast notes complement roasted, caramelized, or buttery flavors in proteins and starches.

## Wine making process

The winemaking process focuses on enhancing the natural richness of the Chardonnay grape while integrating structured oak influences. Following harvest, the juice undergoes temperature-controlled fermentation. A portion of the wine is aged in selected French and American oak barrels to impart subtle spice and vanilla notes. Malolactic fermentation is partially encouraged to develop a creamy, buttery texture, followed by lees stirring (bâtonnage) to build mid-palate weight and complexity before final blending and bottling.