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    Willow Bridge 'Dragonfly' Chardonnay 2019

    Willow Bridge 'Dragonfly' Chardonnay 2019

    Sale price
    $16.99
    Regular price
    $16.99

    70% of the wine was naturally fermented in pre-loved French oak barriques to build complexity through barrel fermentation, whilst the balance was fermented in tank, retaining freshness and bright fruit aromatics. Lemon citrus blossom, grapefruit, cashew and oak spice to smell.On the palate a core of intense stonefruit and spice, textural and long with gentle french oak toast. Fantastic wine from vineyards now over 20 years old.

    Region

    Specifications

    • Cellaring

      Drinking well now, will keep.
    • Varieties

      Chardonnay
    • Vintage

      2019
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (1)

    Jane Faulkner

    91 points | August 2020

    Punches above its weight for quality and value. Stone fruit, lemon curd, a smidge of nutty-leesy characters and frisky acidity work together to make this is just right.

    Punches above its weight for quality and value. Stone fruit, lemon curd, a smidge of nutty-leesy characters and frisky acidity work together to make this is just right.

    Showing 1-1 of 1 review

    Food Pairings & Recipe

    Food Pairing

    Olive Anchovy and Artichoke Blanco Pizza

    Blanco Pizza with Simon Johnson

    INCREDIENTS

    200 g buffalo mozzarella
    ½ cup Simon Johnson green pincholine olives
    200 g chargrilled artichokes
    50 g Ortiz Anchovies
    ½ cup oregano leaves
    Parmesan cheese, grated
    Joseph Cold Pressed Olive Oil, for drizzling
    Pizza dough
    1 cup luke warm water
    1 t caster sugar
    1 T dry yeast
    3 cups 00 flour, plus extra for kneading
    1 t sea salt

    METHOD

    To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
    Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
    Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
    Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
    Preheat oven to 240 C.
    Divide dough into 2 balls and roll out to 2 mm thick rounds.
    Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
    Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.

    Expand recipe

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    Returns
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    Sale price
    $16.99
    Regular price
    $16.99
    GST included.
    $16.99 per bottle