The wine has beautiful stone-fruit and ripe pear characters on the nose with some citrus undertones. The palate shows a tight mid-palate with flinty characters that lead into a complex and juicy finish. Good balance from the toasty oak character that compliments the fruity structure. This wine drinks very well on release but will develop and evolve over the next 5-7 years.
Harvest Date: March & April
Total Acidity: 5.7 g/l
Residual Sugar: 1.08 g/l
Bottling Date: April 2020
Chardonnay grapes were sourced from the Rapaura, Renwick and Omaka sub regions of Marlborough.
We have been using the same vineyards for many years which gives the wine a certain level of consistency.
The grapes were picked by machine or hand depending on the block and pressed without sulphur to a stainless steel vat. The cloudy juice was then transferred into 500 litre French oak puncheons for fermentation. Indigenous yeasts were employed for alcoholic fermentation after which, 80% malolactic fermentation occurred. The wine was aged in puncheons on yeast lees for 10 months before blending and bottling.
A small amount of lees stirring occurred.
89 Points – September 2020, Bob Campbell “Vibrant, high – energy, chardonnay with grapefruit, lime, citrus, apple, struck flint, toast, ginger and spicy oak flavours. Quite a sauvoury style, more than usual, I think.”
93 Points - January 2021, Cameron Douglas MS "No mistaking the power of fruit and oak in harmony on the nose - peach and sweet baking spices, apples and brazil-nut, vanilla and toasty barrel. Full-bodied, toasty, oaky and fruity on the palate with flavours reflect the bouquet of fruit and woody attributes, warming alcohol and refreshing acidity. A lovely wine ready to enjoy upon purchase and through 2023+."