Description
VITICULTURE
Vineyard planted in 1993 at 650m elevation. Multiple clones, hand-picked, wild ferment.
WINE MAKING
Whole bunch pressed straight to barrel (a combination of barriques and puncheons of which 30% were new oak). The wine had zero malolactic fermentation with some partial battonage. To maintain brightness and purity, and to add complexity, a separate component was fermented in stainless steel and kept on lees for six months.
TASTING NOTES
Bright citrus and grapefruit aromas with hints of flint, matchstick and spicy oak.The palate is vibrant, expressive and seamless. There are complex layers of secondary fruit characters, from zingy grapefruit and white apple to nectarine and toast. The generous palate is in perfect tension with the tight, mineral acidity. This is a complete and harmonious wine.
Reviews: Vintage 2018
“…delivers its grapefruit/white peach message in a blaze of intensity.” – James Halliday
“Offering refinement and persistence, this stylish chardonnay shows ripe stone fruit, grapefruit, vanilla and oatmeal characters on the nose, leading to a concentrated palate that is focused and wonderfully weighted. The wine is elegant and firmly structured with a terrific linear finish.” – Sam Kim, Wine Orbit
“True to its region this cool climate chardonnay shows both structure, fruit and acid all in balance. Straw in colour, clear and bright. You are greeted by complex aromas with lifted citrus and stone fruit balanced by toasty oak and sweet vanilla. Medium bodied with great balance between fruit and acid, a clean crisp long finish with limey gooseberry acid. Cellar for 5 + years but can be enjoyed now.” – Stephen Read, Wine Matrix
