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

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 55% new French Oak Barriques with a specialty 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 with palate weight and roundness.

WINEMAKER: Evan Ward

GRAPE VARIETY: 100% Chardonnay Clone 15

MATURATION: 100% barrel fermentation and maturation for ten months.

WINE ANALYSIS:
Alc Vol: 13.5%
Acidity (TA): 4.4 g/L
Residual Sugar: 1.12 (Dry)

PEAK DRINKING: 2021 to 2026 - will continue to age a further 5 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.