We have two special blocks of Chardonnay that come from vineyards in the Awatere Valley, Renwick and Brancott Valleys.
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 pale straw in colour. Fragrant citrus, baked pear and stone fruit aromas are layered over spicy notes and a hint of smokey oak. The partial wild & malolactic fermentations along with the extended lees maturation in barrel have added complexity and texture to the wine. Smooth and round on the palate with a lovely balance of minerality. Flavours of stonefruits, nougat and citrus are enhanced with well integrated oak and refined acid.
Download the Chardonnay 2012 tasting notes (PDF, 858 KB)
The fruit for this wine was grown in the Awatere Valley, Renwick and Brancott Valley sub regions of Marlborough. After hand harvesting, the fruit was split into two portions. The first portion underwent a wild fermentation in French oak barrels, while the other was cool 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 full malolactic fermentation. After its time in barrel, the two portions were blended back together. The blending of these two winemaking styles 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.