Wine Archives
Chardonnay 2004 - SOLD OUT
Selected Chardonnay grapes from our best vineyards were used to make this wine. Their juice was barrel fermented and matured giving a balance of natural and winemaking characters. The result is a generous expression of Marlborough Chardonnay with ripe citrus and succulent nectarine flavours delicately balanced with subtle nut and creamy nuances.
A consistently classy wine. The 2004 vintage (4 stars) has toast and butterscotch aromas that lead into a rich, full-bodied palate with good acid spine and excellent depth of ripe, slightly honeyed, peach flavours. Michael Cooper, Buyer's Guide to New Zealand Wines 2007
Aroma: Ripe nectarine and peach with fine, toasted oak
Palate: Supple and bodied with a smooth texture. Fleshy, succulent finish.
Maturation: 10 months post fermentation ageing on lees in barrel
Variety: Chardonnay 100%
Alcohol: 14%
Total acidity: 7.65g/l
pH: 3.37
Residual sugar: 4.0g/l
Harvest dates: Between 2 and 24 April 2004
Bottling dates: 1 April 2005
A consistently classy wine. The 2004 vintage (4 stars) has toast and butterscotch aromas that lead into a rich, full-bodied palate with good acid spine and excellent depth of ripe, slightly honeyed, peach flavours. Michael Cooper, Buyer's Guide to New Zealand Wines 2007
Sensory Notes
Colour: Light yellowAroma: Ripe nectarine and peach with fine, toasted oak
Palate: Supple and bodied with a smooth texture. Fleshy, succulent finish.
Technical Notes
Fermentation: Whole-bunch pressed into French & American oak barriques. The wine went through full solids ferment and 100% MLF in barrel.Maturation: 10 months post fermentation ageing on lees in barrel
Variety: Chardonnay 100%
Alcohol: 14%
Total acidity: 7.65g/l
pH: 3.37
Residual sugar: 4.0g/l
Harvest dates: Between 2 and 24 April 2004
Bottling dates: 1 April 2005
Cellaring Potential
This wine is drinking very well now and is expected to mature nicely into 2008Food Suggestions
Well suited to slow cooked small game and smoked seafood.
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