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Tony Laithwaite first invited Australian winemakers to France in the 1980s to show the Old World what the New World could do with their grapes. It created a storm of terrific, fruit-filled wines. This is a luscious nod to that original style, first imagined by head of winemaking at Le Chai, Jean-Marc, and now crafted by Mark Hoddy in the Languedoc. It's a rich, Burgundian-style Chardonnay without a lofty appellation or price tag, but with Gold medal heritage! This creamy, spiced Chardie uses grapes from the hills close to Carcassonne in the Languedoc. Fermented and aged in barrel, just like the finest Burgundies, it went through a malolactic fermentation, which makes the wine even creamier. Gently chilled, it’s ace with chicken or salmon.