NOSE: Aromas of melon and peach stone, complexed with subtle malolactic fermentation and oak notes, are the signature of this wine.It has a freshness and vibrancy that gives it instant appeal.
PALATE: This wine displays flavours of stone fruit and peach stone with hints of toasty oak complexed with subtle malolactic fermentation characters.The palate has a fullness and creaminess to it which gives it good length while at the same time finishing quite refreshingly dry.
REGION: 100% Hawke’s Bay
VINTAGE: The weather conditions were perfect for bringing the Chardonnay fruit to full maturity while still retaining a good level of natural acidity.The levels of malic acid were higher than normal this year due to higher diurnal temperature fluctuation.These temperature patterns, in turn, have also resulted in elevated varietal characteristics making the wine that more intense.
WINEMAKING: The fruit was harvested at optimum ripeness and transported quickly to the winery.It was destemmed only, without crushing, and immediately chilled prior to pressing which has assisted in retaining the maximum fruit flavours.A gentle pressing was followed by cold settling to clarify the juice.The clear juice was then fermented with a selection of Chardonnay yeast and this was followed by a full malolactic fermentation to add complexity to the palate and reduce the natural acidity.
WINEMAKER: Evan Ward
GRAPE VARIETY: 100% Chardonnay
MATURATION: 100% stainless steel fermentation with premium French oak maturation
Acidity (TA): 5.4 g/l
Residual Sugar: less than 1g/l
PEAK DRINKING: 2018/19 – will continue to develop for a further 5 years
SUGGESTED FOOD MATCH: Perfect with seafood with rich cream-based sauces or lightly spiced curry.