The Bosworth Chardonnay gets special wine-making treatment; it is picked and then pressed straight to expensive French barrels (hogsheads – 300 litres). The wine goes through a natural ferment once in barrel which means it relies on the natural yeasts from the vineyard to begin fermentation. Once through ferment the wine stays in barrel on what are known as high solids (‘sur lie’). The wine is then racked and put to bottle and allowed to rest before release. The Bosworth Chardonnay is complex and delicious, full of flavour, yet delicate. They are not afraid of flavour at Battle of Bosworth. There is a hint of nut, stone fruit and some underlying citrus characters on both nose and palate. Medium-bodied, full flavoured and quite delightful.