White peach and citrus combine with roasted almonds and spice.
Precise and structural with layers of white stone fruits and integrated oak. A rich rounded mouthfeel is enhanced by warm spice notes on the lingering finish.
Drinking well now and will continue to evolve and improve over the next five years.
Hamish Clark and Stewart MacLennan
The fruit was lightly whole bunch pressed, eliminating any skin phenolics. After settling, the juice was inoculated with a selected yeast strain and fermentation was carried out in a mixture of large format cuvees and French oak barriques (100 per cent new). The wine then went through malolactic fermentation, followed by ten months ageing on yeast lees with regular stirring. Once completed the best barrels were selected for this blend and it was lightly fined, stabilised and prepared for bottling.
Clone 15 and Burgundian Clone 95 grapes were sourced from a vineyard in the lower Wairau area. The fruit was carefully monitored during ripening and hand harvested at maximum flavour maturity and physiological ripeness.
Lower Wairau Valley.
Soils: Even, fertile, deep, free-draining silt loams on sand.
Topography: Flat, even land.
Climate: Slightly cooler than further up the Wairau Valley with a long, slow ripening period.
Regional Characteristics & Contribution to Uniqueness of Flavours:
This is a slightly cooler area, which contributes to the wine’s elegance. The soil from the lower Wairau Valley is very nutrient rich, which is reflected in the mineral character of the wine.
Alcohol 13.0% v/v
Residual sugar 2.1g/litre
Our Food Match Recommendation:
Mushroom risotto topped with ricotta.
5 Stars - Cuisine Magazine issue #207, 2021
"Beguiling aromas of mealy savoury oak notes with a hint of struck match and gunpowder, but still allowing the white stoefruits of peach and nectarine to shine through. A well-poised and balanced, youthful Chardonnay with juicidity and presence, combined with a hint of vanilla and baked peach, that delivers an exciting, long, vibrant finish."