VITICULTURE Chardonnay from our historic Taradale vineyard and Gimblett Gravels
were hand-harvested for this wine. The Taradale vineyard has deep sandy- silt loams, and Chardonnay is planted at two sites within the block. Part of
the block has a free-draining sandy phase with lower vine vigour. Chardonnay from Taradale has more fruit on the citrus spectrum, and from the gravels, more stone fruit. The summer and autumn were mild and dry in Hawke’s Bay, allowing the fruit to accumulate sugars and develop delicious ripe flavours. Most importantly, this warm autumn weather allowed the fruit to develop ripe tannins in the skins and seeds, contributing to the richness of flavour and soft texture.
WINEMAKING The fruit was handpicked and pressed as a whole bunch. The must was barrel fermented, and around a third of the barrels were new. A third of the wine underwent malolactic fermentation, giving it a soft, buttery character. Extended time on the lees for 18 months before racking also contributed to excellent palate weight and depth of complexity.
The colour is a bright, pale straw. The nose is alluring and complex, with
grapefruit, lemon meringue and peach blossom aromas. The barrel
fermentation imparts butterscotch, brioche and hazelnut character. The
acidity is in perfect balance, keeping the wine fresh and mouthwatering.
This wine is deliciously rich and full with a long length. The extended barrel
maturation has helped seamlessly integrate the oak and lend creaminess
to the palate.
Cellar potential
This wine is currently very fresh and youthful yet already extremely
enjoyable. The way this wine has been made will allow it to develop slowly
in the bottle and still be drinking well for at least five years from vintage
date.
