Quantities are in 6 packs - $150 for 6 bottles
($25 per bottle)

AWARDS & REVIEWS:

2024 VINTAGE
5 STARS (93 POINTS) - Wine Orbit, Sam Kim
94 POINTS - Cameron Douglas MS, The Shout

"An excellent bouquet and palate with a mix of fresh peach and apricot, then grapefruit and mandarin, vanilla, and roasted nut. Fresh and youthful, with plenty of texture from acidity and tannins, a reductive quality, and stony mineral, leading to a chalky mouthfeel. Nice weight and tension with persistent flavours and a lengthy finish."
Cameron Douglas MS, The Shout

2023 VINTAGE
5 STARS (94 Points) - Wine Orbit (Sam Kim)
93 POINTS - North Canterbury Wine Competition, Nov 2024
92 POINTS, Premium+ - Cameron Douglas MS
9O POINTS - James Suckling

"Aromas of orchard fruits, lemon peel and pastry. The palate is medium-bodied with balanced acidity and a creamy texture. Simple and refreshing." www.jamessuckling.com

"It's attractively fragrant on the nose with apricot, rockmelon, vanilla and roasted cashew aromas, followed by a succulent palate offering excellent weight and creamy flow. Generous and flavoursome, while remaining poised and stylish, making it highly enjoyable." Sam Kim, Wine Orbit

2019 VINTAGE
5 STARS - Wine Orbit,
93 POINTS, EXCELLENT - Cameron Douglas MS, World of Wine
4 STARS / RECOMMENDED / TOP VALUE - Bob Campbell, Master of Wine, The Real Review

NOSE & PALATE: Pale straw green in colour, this Chardonnay has interlinking aromas of nectarine and stone fruits, vanilla and roasted hazelnut, offering a flavoursome palate of succulent fruit flavours with stylish complexity and a delicious finish.

VINEYARD REGION: 100% Waipara Valley, North Canterbury

GRAPE VARIETY: 100% Chardonnay

WINEMAKING: The Chardonnay was hand-picked across three different blocks each differing dependent on flavour, Brix and acidity. Once picked, the fruit was transported to the winery, sent across the sorting table then transferred as whole bunches to the
press. The juice was gently squeezed and settled for 12 hours in tank then transferred to barrel for 100% natural (wild) fermentation. The barrel configuration was a mix of new, 1 year old then older French barriques. Post fermentation, the barrels were stirred fortnightly for two months then left to sit over winter then they naturally went through malolactic fermentation in the spring. Blending took place in January and bottled in March.

MATURATION: Fermented and aged for 11 months in a combination of new and old oak.

WINE ANALYSIS
Alc Vol: 14.5%
Acidity (TA): 7.03 g/L
pH: 3.34
Residual Sugar: 1.73 g/L

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