The grapes of superior budwood clones for this classical variety were sourced from a selection of vineyards in the Hawkes Bay: the low vigour, free draining alluvial loams of Bridge Pa, the sandy soils Meeanee district, and the gravelly soils of Gimblett Gravels wine growing region.
Harvested on 23rd and 24th March 2017, the fruit arrived in the winery in excellent condition at 20.5° Brix.
Each vineyard parcel was vinified separately. The juice was barrel fermented, with 16% undergoing malolactic fermentation to achieve a subtle buttery texture. Thereafter each parcel spent seven months in oak (75% French, 20% American, 5% Hungarian of which 27% was new wood), with frequent lees stirring for enhanced complexity. The final wine was composed from selected batches to achieve the desired wine style, and then rested before bottling under screwcap during December 2017.
This excellent Chardonnay is highly appealing, with pronounced yellow stonefruit and ginger spice flavours, vanilla, toasty oak and cashew nut notes. Barrel fermentation and seven months aging in quality oak has conferred lovely creamy weight and complexity. Enjoy with your favourite chicken or pork dish, or cellar judiciously for 3-4 years.