The Wanderer Chardonnay

The Wanderer Chardonnay is rich and buttery, with notes of fresh vanilla and a long smooth finish.

The hunt. There is but one purpose, one goal, A Sole Mission.
Traversing mountains, crossing plains, hiking forests and navigating the waters. The Wanderer hunts for those rare grapes.
In the middle of an untamed land, the journey is hard, wearing, and challenging. One that most avoid, Why, you ask?
That is simple. Those who boldly seek shall find. This is the making of a bolder, more adventurous wine.

The hunt. There is but one purpose, one goal, A Sole Mission. Traversing mountains, crossing plains, hiking forests and navigating the waters. The Wanderer hunts for those rare grapes. In the middle of an untamed land, the journey is hard, wearing, and challenging. One that most avoid, Why, you ask? That is simple. Those who boldly seek shall find. This is the making of a bolder, more adventurous wine.

United States

Off-Piste Wines

Chardonnay

The Wanderer

Off-Piste Wines,
Formal House,
GL50 3PN,
UK.

Off-Piste Wines,
Harcourt Rd,
Dublin,
D02 HW77,
ROI.

The Central Coast has approximately 100,000 acres of vineyards. Currently, the variety with the most plantings is Chardonnay. Most vineyards are in valleys that open up to the Pacific. The benefit of being along the coast is that cold, moist air pulls in and creates a layer of morning cloud cover, which reduces temperatures and sun exposure on the grapes.

Contains Sulphur Dioxide/Sulphites

The Wanderer Chardonnay is rich and buttery, with notes of fresh vanilla and a long smooth finish

Smooth & Buttery, Central Coast, California

Bottle

13.5

10.1

Bottled for:
Off-Piste Wines,
Formal House,
GL50 3PN,
UK.

By:
W1743,
CH2 4LF,
UK.

Importer:
Off-Piste Wines,
Harcourt Rd,
Dublin,
D02 HW77,
ROI.

Additional Information:
Alcohol By Volume: 13.5%
Units: 10.1
10.1 UK Units per bottle
1.7 UK Units Per 125ml glass
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
bedrinkaware.co.uk


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From the central coast of California, the grapes have been harvested by machine in September. They are then fermented in stainless steel tanks with oak at 65 degrees Fahrenheit for 5-7 days, with battonage for 15 minutes every 12 hours.