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 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. The wine is smooth and round on the palate with a lovely balance of minerality and well refined acid. Juicy flavours of stonefruits and citrus are combined with mealy, creamy leayers and subtle hints of French oak.
The fruit for this wine was grown in the Awatere Valley, Ben Morven and Brancott Valley sub regions of Marlborough. After hand harvesting, the fruit was taken to the winery and whole cluster pressed. One portion of the juice was put directly into French oak barrels for indigenous ferment while the rest of the juice went into tank for settling, racking, inoculating with selected yeast and fermentation. 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 partial malolactic fermentation. After its time in barrel and tank, the two portions were blended back together. The blend of the different 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.