• French oak
• Peach & grapefruit
• Brioche  & hazelnut
• Sophisticated

"100% Mendoza clone, all barrel fermented in 15% new oak and put through 60% malolactic fermentation. After three months, 40% of the wine was taken out of oak and put to tank unsulphured. This wine has layers and layers of flavour that build complexity the more time it has in the glass. The acidity has real cut and drive and the high level of malo sits supremely in the wine delivering texture and mouth-feel. Chief winemaker John Kavanagh is extremely proud of this wine, and rightly so: it has real sophistication, balance and exudes quality and class" Aaron Brasher, Real Review, Oct 2023

"Elegant, concentrated Chardonnay with classy oak, hazelnut, lime zest, and oyster shell flavours supported by bright, tangy acidity. Supple, high energy wine that is delicious now but promises to develop well with bottle age" Bob Campbell, Master of Wine, Real Review, Apr 2023

"This is complex and engaging, showing grapefruit, golden peach, cedar and brioche characters, leading to a concentrated palate displaying outstanding weight and focus. It's finely layered with delectable flavours, finishing impressively long and sophisticated" Sam Kim, Wine Orbit, Apr 2023

"Bright, even, pale yellow. The nose is gently full, with aromas of stonefruit, citrus and minerals, layering toasty creaminess. Medium-bodied, aromas of apricot, lemon with a suggestion of lime interweave with minerals, roasted almond and creaminess. The fruit has a citrus core supported by lively acidity, creamy elements balance and contribute flesh to the mouthfeel. This elegant Chardonnay is textural with a lightly chalky mouthfeel with creamy, nutty complexities balanced with a focused citrus core" Candice Chow, Raymond Chan Wine Reviews, May 2023

A fragrant and refined nose of stone fruit, nuts and stony mineral characters. The palate is balanced revealing layers of ripe stone fruit, hazelnuts and cashew. A harmonious Chardonnay with subtle depth of flavour and a long, succulent finish.

Grapes for this wine are selected from our East Plain vineyards on the Martinborough Terrace, one of New Zealand’s most coveted winegrowing sub-regions. Once a riverbed, it features deep ancient alluvial gravel soils. Our vineyards are sustainably farmed.

A smaller harvest with intense, ripe fruit, full of flavour. A mild winter meant budburst was the earliest ever in Martinborough. A wet start to summer resulted in tiny berries, especially in our Pinot Noirs. Harvest began in early March, the earliest harvest undertaken at Te Kairanga. We continued until our final pick in early April with fine and settled conditions.

Under the direction of Chief Winemaker, John Kavanagh, our winemaking philosophy places a premium on the character of each vineyard. Crafted from the best parcels, the fruit for John Martin Chardonnay is hand-harvested. It is sorted in the winery, gently whole-bunch pressed and fermented with wild yeast. The wine was aged for 10 months in French oak with regular lees stirring to enhance texture and flavour. Partial malolactic fermentation helps provide a subtle creaminess complexity. The wine is racked from barrel and blended very gently with minimal intervention through to bottling.