Using a range of vineyard blocks in Hawke’s Bay, the winemaker has crafted a Chardonnay blend that showcases the marvelous spicy, nutty qualities of the varietal, with intense fruit sweetenss and a long finish. White peach and nectarine on the nose with subtle hints of spice and nuttiness.
Machine harvested, the grapes were first crushed, then tipped, using gravity to separate juice from the skins and retaining maximum fruit freshness.
The juice was cold settled, then fermented at cool temperature using selected yeast strains. The wine was left on lees for an extended period, then racked and clarified after malolactic fermentation.
Food Pairing: This wine goes perfectly alongside grilled scallops, lovely cheddar or a creamy pasta dish.