Wine Archives

Selected Chardonnay grapes from our best vineyards were used to make this wine. The juice was barrel fermented and matured giving a great mix of fruit and oak characters. The result is a generous expression of Marlborough Chardonnay with ripe citrus, fruit salad and succulent nectarine flavours delicately balanced with subtle nut and creamy nuances.

"It's a beautifully poised wine, big-bodied and creamy-smooth, with strong grapefruit and peach characters woven with fresh acidity and a seasoning of toasting oak. Maturing well, it's a good drink-now or cellaring proposition" 4 1/2 Stars out of 5. Michael Cooper, Buyer's Guide to New Zealand Wines.

Sensory Notes

Colour: Ripe yellow with gold tints

Aroma: Ripe nectarine and peach with fine hints of toasted oak

Palate: Supple and bodied with a smooth texture. Fleshy, dry finish

Awards

Gold Medal, Royal Easter Show Wine Awards 2005
Gold Medal, Air New Zealand Wine Awards 2005

Technical Notes

Fermentation: Whole-bunch pressed to French & American oak barriques. The wine went through full solids ferment & MLF in barrel

Maturation: 10 months post fermentation ageing on lees in barrel

Variety: Chardonnay 100%

Alcohol: 14.0%

Total acidity: 6.4g/l

pH: 3.42

Residual sugar: 2g/l

Harvest dates: Early to mid April 2002

Bottling dates: Late March 2003, under screw cap

Cellaring Potential

This wine is expected to be at its best between mid 2004 and late 2006

Food Suggestions

Well suited to slow cooked small game, cream based dishes and smoked seafood. It is also a great favourite with citrus dressings