Church Rd Chard

The winemaking leans traditional. The juice is wild fermented, the wine goes through full malolactic conversion, which swaps sharp malic acid for softer lactic acid, and the lees are stirred regularly. Toasty oak sits in the background, and the result has a creamy texture.

On the palate expect ripe peach and melon, citrus blossom and fig, then hazelnut and a hint of toasted brioche. A mineral thread runs through the finish and gives it length. The winery says it is already drinking very well.

Pan-fried scallops in butter, crab linguine or a roast pumpkin and sage risotto all suit the weight of the wine. Serve it cool, not cold, so the nutty flavours show.