Sourced from a selection of vineyards predominantly in the Wairau Valley of Marlborough, these vineyards are managed intently to ensure that a good concentration and ripeness is achieved. Low yields along with timely leaf plucking and restricted irrigation practices are utilised. Grown in several different soil types across the Wairau Valley provides for a cross spectrum of Chardonnay intensities and flavours. The gravelly and free-draining soils produce Chardonnay fruit displaying ripe fig and stone-fruit characters while the deeper silt and clay soils are slower ripening, holding more acidity and producing wines with more citrus and lime notes.
This wine has been crafted using natural winemaking techniques and minimal handling. Predominantly hand harvested and whole bunch pressed, the free-run and the lightest pressings were transferred straight to oak barriques with full solids for fermentation. A small percentage of barriques were allowed to begin fermentation naturally while the remainder of the barriques were inoculated with specific Chardonnay yeasts. Fermented both cool and warm, the wine was allowed to ferment to dryness before undergoing partial lees stirring and malolactic fermentation. After 10 months in barriques on yeast lees the wine was lightly fined, filtered and bottled.
Displaying a tight, youthful bouquet of citrus lemon and stone fruit, with hints of lime, cashew and complex oatmeal notes. The palate has richness and texture in balance with a gentle acid. The wine shows its Marlborough origin with lovely refinement, balance and length.
A wonderful match with all fish, shellfish, chicken, pork, pasta and risotto dishes.