Chardonnay is an incredible malleable grape, deriving much of its character from the soil and climate. Our limestone-infused clay soils mirror the soils of Chardonnay's spiritual home in Burgundy. Chardonnay also loves cooler climates, so we're in a prime position for growing a truly exemplary example of this much-loved grape.
Our Chardonnay block is planted with a mix of clones over 20 years old and grown on their own roots for true expression. The vines are tended entirely by hand; we spur-prune which allows good exposure in the fruiting zone to the sun and warm Nor'west wind that blows through the block. The maturity of these old vines self-regulates the crop load so we never need to fruit thin.
- Planted: 1993
- Planting density: 1850 vines/ha
- Row spacing: 3m
- Vine spacing: 1.8m
- Avg yield: 2.5kg/vine
We don’t do heavy-handed buttery Chardonnays here.
We don’t do heavy-handed buttery Chardonnays here. Instead we favour a more classic Burgundy-style approach of producing a brighter, crisper Chardonnay revealing the soil character. Typically our Chardonnays show citrus and stone-fruit notes underpinned by a mineral streak imbued by the limestone.
We hand-pick only the ripest bunches, picking the rows individually in small lots to give a range of flavours to be blended together in the winery. The fruit is whole bunch pressed before settling overnight and transferring to French oak barrels. No additives are used, and the wine is bottled without fining.
Lemon in colour with flecks of gold. Concentrated complexity on the nose with barbequed corn husk, white peach and bran. Palate is precise with exotic spice balanced with fruit and a lengthy mineral spine.
Organically grown on deep, fine textured Awapuni clay soils. Five clones were planted in 1993 and remain on their own roots. Vines are now of an age where they self-regulate low crop loads, leading to intensely flavoured berries. A long, warm ripening period produced ripe skins and seeds, and small, clean, super concentrated berries with rich phenolics. Individual rows were handpicked during cool autumn mornings.
Whole bunch pressed to 500L French oak puncheons for hands-off and natural fermentation lasting many months followed by malo-lactic fermentation through the following summer. At 11 months, each puncheon was blended together for bottling without fining on-site. Drinking well now to 2025.
- Case Production 800 dozen
- R/S: Dry
- TA: 6.26g/L
- pH: 3.30
- Alcohol: 14%