Black Barn's eight hectares of vineyards are situated on one of the oldest grape-growing areas in New Zealand and produce all of the winery's fruit.

Black Barn's most awarded wine.
Individual vineyard parcels of Chardonnay were hand picked. Each parcel was whole bunch pressed. The free run juice was either filled directly to French oak barrels, or settled overnight prior to filling to oak. No additions were made.
The juice was fermented in French oak barrels,(12% new) with a mix of indigenous and cultured yeast. Partial malolactic fermentation followed with regular stirring of lees until early spring. The wine was left in barrel, on full yeast lees until mid 2021 (14 months in oak), when it was racked, blended, fined and bottled.

Aromas of citrus peel, fig, tropical fruits, and toasty oak. A hint of struck match flintiness.
A full palate texture, integrated with a seamless finish.