• French oak
• Peach & apricot
• Cashew & butterscotch
• Ginger spice

"Hand harvested grapes were fermented with a combination of wild and inoculated yeasts to add complexity and show the vineyard’s unique terroir. Aged in French oak, of which 32% was new, for a period of 12 months. Medium gold in colour with intense aromas of stone fruit, apple, juicy grapefruit, smoky oak with a trace of flint and a touch of sweet vanilla. The palate is powerful and concentrated with a creamy texture. The flavours of white peach, just ripe apricot and floral notes blend perfectly with the oak derived spices to make a powerful but structured Chardonnay" Angie Atkinson, The Wine Writer

This distinguished single vineyard Chardonnay exudes presence and finesse. The palate is wonderfully mouth-filling and creamy, with intense peach and apricot flavours in harmony with fine French oak seasoning, leading to a satisfyingly long cashew, butterscotch and ginger spice finish. Instantly appealing, enjoy now or allow to age gracefully with careful cellaring.

The 2018/19 growing season in Hawkes Bay enjoyed a climate of consistently warm clear sunny days and uniform temperatures, allowing grapes to develop perfectly and be harvested unhurried at optimal ripeness. The grapes for this superior Chardonnay were grown in the Maraekakaho District of Hawkes Bay on alluvial soils of the Riverview terraces, located on the lower reaches of the Ruahine foothills where they flank the Ngaruroro River. This area enjoys a renowned reputation for producing some of Hawkes Bay’s finest Chardonnays.

The grapes were handpicked in two parcels on the 27th of March and 7th of April 2019 respectively, lightly pressed and transferred to barrel for alcoholic fermentation with both indigenous and specially selected yeasts to optimise the natural Chardonnay flavour profile whilst adding interest, depth and to encourage the vineyard’s natural terroir expression.

The wine was also allowed to undergo 100% malolactic fermentation to develop an enhanced and softened texture. A portion was allowed to maintain diacetyl levels for richness and then aged in quality 100% French oak (32% new) for 12 months sur lie, with frequent stirring to release important flavour components. Bottling took place under screwcap on the 23rd of June 2020.