As our vineyards develop with age definitive characteristics emerge, particularly in the more diverse locations within our blocks. Winter pruning to two canes and limiting bud numbers reduces the crop to enhance both concentration and quality. Leaf
plucking around the bunch zone ensures an increase in ripe fruit flavours and aids in achieving optimal ripeness.
The grapes were picked in beautiful condition. A good level of ripeness coupled with classic elegant Marlborough characters impressed the winery team. The fruit was pressed immediately into a stainless steel tank for a quick settling period (6 hours)
before hard racking. In a break from the tradition of leaving the juice to begin fermentation without adding yeast, a culture of ‘wild’ yeast was added to the juice. The lag phase with ‘wild’ yeast can potentially cause other microbial issues which impact
negatively on a wine, but often the risk is outweighed by the incredible complexity given to the wine from ‘wild’ yeast. The newly fermenting juice was transferred to 500L French oak
puncheons, of which 15% were new. After 8 months the wine was pumped out of barrel and into a tank to fine and filter for bottling.
Aromatically this is classic Marlborough Chardonnay. Pineapple, nectarine, and hazelnuts, with a good oak foundation. Palate is immediately met with oak but the fruit is strong enough to fight back and fill the mid-palate. The acidity gives the wine good
length, and the lees and wild ferment characters complete a moderately complex chardonnay.
The tannin weight in this wine suggests it needs lots of protein, and the acidity suggests it would go well with something salty.
Salty protein mmmmm, sounds like Salmon freshly caught in the crystal clear waters of the Marlborough Sounds. Flag the salads – accompany with some local de Brood Bakkers ficelle.