Jean-Marc Brocard Chablis Premier Cru ‘Fourchame’ 2018 la-spinetta After fermentation we allow the

After fermentation we allow the fermented juice to cold soak with the skins in the fermenters for up to 6-8 weeks to extract extra tannins and skin flavours

It is customary to add water to Arack when serving as a digestif but with this particular Arack it can also be drunk without water

If you’re curious about what top-shelf Yarra Pinot Noir looks like without splashing $100

12% Shiraz and 3% Cinsault

Food match: Charcuterie plate

Jean-Marc Brocard Chablis Premier Cru ‘Fourchame’ 2018 la-spinetta After fermentation we allow theGolden green. Fresh nose with toasted notes. In the mouth there are saline notes, mineral and candied lemon flavors. A refined and elegant wine.