Winemaking The free-run juice is cold settled to partial clarity, followed by a slow, temperature controlled primary fermentation at 14°C for several weeks to develop the elegant, assertive flavours in the base wine. The base wine (Cuvée) was then inoculated with a neutral yeast to undertake a secondary pressure tank fermentation to develop the naturally delicate, finely bubbled palate and refreshing finish in the wine. Following a period of yeast lees contact to build layers of complexity and mouth-feel in the finished wine, the wine is bottled young to capture the fresh, varietal intensity.
Varietal Composition 100% Chardonnay
Vine Clones Mendoza, 2/23 and clone 6, Dijon B95 Chardonnay clones were selected to provide smaller grapes and concentrated flavour intensity. Medium to low vigour rootstocks were matched for suitability to clone and soil.
Appellation Hawke’s Bay, New Zealand.
Soil Profile Moderately fertile alluvial deposits over gravelly sub-soils of low water holding capacity.
Climate New Zealand’s unique cool, temperate maritimeinfluenced climate produces intensely flavoured grapes with zesty natural acidity.