We have two special blocks of Chardonnay that come from vineyards in the Awatere Valley and Renwick.
The fashion for Chardonnay used to be the big, buttery, oaky wine. Do we care for fashion? Pah! This is a wine that is fresh and has great fruit flavours that expresses the vineyard without the winemaker’s boots stamping all over it.
The wine is straw coloured with a tinge of lime. Three months after bottling in March this wine was showing aromas of magnolia and ripe stone fruit with hints of spicy oak. The partial wild & Malolactic fermentations along with the extended lees maturation in barrel have added complexity and texture to the palate. A lovely balance of minerality, melons, stonefruit and citrus are enhanced with subtle flavours of french oak.
Download the Chardonnay 2011 tasting notes (PDF, 858 KB)
The fruit for this wine was grown in the Awatere Valley and Renwick sub regions of Marlborough. After hand harvesting, the fruit was split into two portions. One portion was wild fermented in French oak barrels, while the other was fermented in stainless steel. The yeast lees in the barrels were stirred regularly over a nine month period to add weight and texture to the wine. Both portions underwent malolactic fermentation. After its time in barrel, the two portions were blended back together. The blend of the two fruit parcels provides a great balance between the vibrant fruit characters that New Zealand is so famous for and the interesting textures derived from the barrel fermentation.