The Ihumatao Vineyard is located in a wind protected volcanic basin on the edge of the Manukau harbour. Free draining soils and a unique soil profile lead to the production of a very distinctive Chardonnay.
Following harvesting the grapes were whole bunch pressed. The free run juice went straight to a mix of 30% new, and the rest to older French oak barriques, where 60% of it was allowed to ferment naturally while the rest was inoculated with selected yeast strains. Post fermentation (partly also malolactic), the wine was left on yeast for a further 11 months for maturation.
This wine displays a complex mix of ripe peach, citrus blossom
and mealy toasted cashew aromas. It is a full bodied wine with mouth filling richness and great palate length, finishing with a touch of minerality, intensity and fullness, with a refreshing crisp, clean and racy acidity.