NOSE: Exhibits a very strong combination of Mendoza Chardonnay fruit, complex toasty oak and yeast lees along with subtle malolactic fermentation aromas
PALATE: A full flavoured Chardonnay delivering clear varietal flavours supported by a fullness and creaminess derived from extended time on yeast lees in barrel.Full malolactic fermentation has helped to soften the wine and add complexity of flavour that is supported by a smoky oak background from the barrel-aging
REGION: 100% Hawke’s Bay
VINTAGE CONDITIONS: The weather conditions were variable with some rain pressure late in the season. However the warm summer allowed the Chardonnay fruit to attain full maturity while still retaining a good level of natural acidity to ensure freshness and flavour. Climatically there were a few challenges but nonetheless harvest decisions were able to be made on flavour ripeness.
WINEMAKING: The fruit was handharvested at optimum ripeness and transported quickly to the winery. It was then whole-bunch pressed using a Champagne cycle with no press cuts. Pressing was followed by cold settling to clarify the juice. The clear juice was fermented in 70% new French Oak Barriques with a specialty Chardonnay yeast and then went through a full malolactic fermentation to add complexity to the palate. After fermenting in barrel, the wine was aged for ten months on yeast lees with fortnightly stirring to encourage extraction of yeast mannoproteins that aid with palate weight and roundness.
WINEMAKER: Evan Ward
GRAPE VARIETY: 100% Chardonnay Mendoza Clone
MATURATION: 100% barrel fermentation and maturation for ten months
Alc Vol: 13.50% vol
Acidity (TA): 5.10 g/l
pH: 3.47 g/l
Residual Sugar: Dry
PEAK DRINKING: 2019/23 - will continue to develop for a further five years.
FOOD MATCH: Perfect with seafood with rich cream-based sauces or roast chicken. For a specialty cheese match try Parmesan, Aged Cheddar or Aged Gouda