Juice from the crushed and gently pressed grapes was allowed to naturally settle before being racked with light lees to seasoned French barrique and tank for fermentation. The small portion aged in seasoned oak has added subtle flavour, aroma and texture while the remaining portion has provided fruit purity and clarity to the final wine. Both ferment portions were aged and stirred on lees, adding further complexity and enhancing the mouthfeel of the wine.
Fruit for this wine was sourced from our inland Keltern Vineyard, the coastal area of Te Awanga, and free draining vineyards of Omahu Gravels and Kokako in the Ohiti Valley. In the vineyard, particular attention was given to “opening up” vine canopies, yield restriction and selective harvesting. The outstanding Hawkes Bay vintage of 2014 and our sites have delivered a classic cool climate Chardonnay, combining ripe stone fruit with grapefruit and citrus flavours on an elegantly styled palate
TOTAL ACIDITY: 5.94gL
RESIDUAL SUGAR: 1.68gL