Quantities are in 6 packs - $138 for 6 bottles.
($23 per bottle)
AWARDS AND REVIEWS:
5 STARS - Wine Orbit, Feb 2020
5 STARS - Yvonne Lorkin, Wine Writer, 2020
92 POINTS - Cameron Douglas MS, May 2020
91 POINTS - Bob Campbell, The Real Review, May 2020
17.5/20 POINTS - Joelle Thomson, Wine Writer, May 2020
COLOUR: A delicate, pale straw green.
NOSE: Lifted aromatics of cooler climate fruit sourced from an elevated, inland
site in Hawke’s Bay. Ripe fruit characters of peach and melon combine with
subtle oak and malolactic fermentation aromas to provide an extremely attractive bouquet.
PALATE: A full-bodied Chardonnay that reflects the intrinsic qualities of the
vineyard site and clone. Fruit flavour is to the fore and this is elegantly supported by oak and malolactic fermentation aromas derived from its time in barrel. Yeast leesaging after malolactic fermentation has added further softness and mouthfeel.
VINEYARD REGION: 100% Hawke’s Bay, vineyard is 34km inland at 175m elevation
VINTAGE CONDITIONS: The season started with good amounts of rain in
November through to January, mostly falling as short, sharp downpours that
had minimal effect on disease pressure. By March the rain had dropped back
to only one third the usual amount. Temperatures were all above average by
1-2°C with warmer than usual nights as well. The warm, dry end to the season
allowed the Chardonnay fruit to attain full maturity, retaining a good level of
natural acidity to ensure freshness and flavour. Climatically there were few
challenges and so harvest decisions were able to be made entirely on flavour ripeness.
WINEMAKING: The fruit was harvested at optimum ripeness from the vineyard that
encompasses the winery. It was then whole-berry 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 new and seasoned French Oak Barriques
with a specific Chardonnay yeast and then went through a full malolactic
fermentation to add complexity and softness 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 palate weight and roundness.
WINEMAKER: Evan Ward
GRAPE VARIETY: 100% Chardonnay, Clone 15.
MATURATION: 100% barrel fermentation and maturation for ten months.
Alc Vol: 14%
Acidity (TA): 5.7 g/L
Residual Sugar: Dry
PEAK DRINKING: 2020 / 23 - will continue to develop for a further 5 years.