2021 saw Zaria's very first crop of Chardonnay from Lesley's Vineyard comprising 20% of the blend. 40% came from some lovely old Mendoza clone Chardonnay vines a stones throw from Te Awanga beach and the remainder was sourced from a riverbed vineyard in Ohiti Valley.

Complexity was the aim of this Chardonnay. A mix of wild and inoculated yeast was used. 100% hand picked and whole bunch pressed. 100% barrel fermented with 20% new fine French oak. Malo-lactic ferment was initiated but not quite finished as to retain a little of the brighter 'malic' acid as oppose to the softer 'lactic' acid. The idea was to have a little bit of all the yummy things that make Chardonnay great. Plenty of grapefruit, melon and citrus, along with a little of the brioche/buttery component from the secondary ferment. Enough new oak to bring texture without bashing you over the head with a 2x4 plank.
Time will reward this wine as all these components meld together.