The grapes for this classical variety were sourced from two of our acclaimed vineyards, either side of the banks of the Ngaruroro River. The 2018/19 growing season in Hawkes Bay enjoyed a climate of consistently warm clear sunny days and uniform temperatures, allowing grapes to develop perfectly and be harvested unhurried at optimal ripeness
Harvesting of the chardonnay grapes began on the 26th of March and finished on the 5th of April 2019, the fruit arriving into the winery in excellent condition.
Each vineyard parcel was vinified separately. The juice was barrel fermented with a selection of chardonnay specific yeasts, and the use of natural fermentation to respect the terroir. The wine then underwent 100% malolactic fermentation to achieve an integrated buttery texture. Thereafter each parcel spent fourteen months in oak (23% new French) with frequent lees stirring for enhanced complexity. The final wine was composed from selected barrels to achieve the desired wine style, before bottling under screwcap on the 17th of August, 2020.
This excellent Chardonnay is highly appealing, with pronounced yellow stone-fruit, rock melon, nashi pear and ginger spice flavours, finishing with toasty oak and butterscotch notes. Barrel fermentation and aging in quality oak has conferred lovely creamy weight, length and complexity. Enjoy with your favourite pasta, chicken or pork dish, or cellar judiciously for 3-4 years.
"Bright white fleshed fruit and barrel spice lead to flavours and textures of smoke and nut, pear and apple and baking spices. Creamy texture with decent weight and moderate+ complexity. Balanced and well made with a lengthy finish. Young and vital. Best from today through 2025." - Cameron Douglas, 92 Points, World of Wine