Tiki KORO Hawke's Bay Chardonnay 2018 ($35 per bottle)

Quantities are in 6 packs - $210 for 6 bottles.
($35 per bottle)

AWARDS & REVIEWS:
5 STARS - Wine Orbit, February 2019
92 POINTS  - Cameron Douglas MS, Sept 2019
5 STARS - Michael Cooper, Dec 2019

COLOUR: A delicate, pale straw green.

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 hand harvested 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.

WINE ANALYSIS: 
Alc Vol: 14%
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.