The Garces Silva family bring a painstakingly meticulous approach to wine-making to produce this fine complex, full-bodied Chardonnay under the Amayna label. Grape bunches cooled by morning fogs blowing off the Pacific Ocean are hand-picked and brought to the winery where they are fermented in steel tanks. The wine is left for 2 months on fine lees to acquire some texture before being racked into 18% new French oak barrels, 35% second fill, and 30% third fill, and matured for 12 months. The remaining 17% (for those of you paying attention) remains in steel tanks in order to preserve the intensity and purity of the aromas and flavours from the fruit.

The result is a generous and flattering wine that pairs magnificently with sole or monkfish and benefits for up to 8 year’s cellaring after the vintage. Luckily, the Garces Silva family cellar the wines until they are at the start of their drinking window, so you can be assured that each bottle of Amayna is at optimal readiness for drinking now.