• French oak
• Spice & citrus
• Nutty
• Long finish

"Aromas of ripe yellow stone fruits, sweet grapefruit, baked custard toasty wood and spice qualities of fresh new French oak. Complex and youthful. On the palate - it’s all about texture and synergy of fruit, wood and place. Full bodied, no mistaking the impact of oak with a new wood core and plenty of acidity ensures the ageing potential is engaged from the outset. Cushioning from the ripe fruit, barrel spices and warming alcohol present a wine that will age well, is ready to drink - with food till end of 2022 - with best drinking from 2023 through 2028+.   Am keen to try this wine again this time in 2022." Cameron Dougla, Master Sommelier, Jun 2021

"Fine flinty reduction, lemon zest… ooh that’s good… lovely line… fine juicy acidity… lemon meringue, touch of chive, almond…  fine acidity and fine flinty line is beautifully done… finishes with lovely fresh, lifted fruit… that is a very smart style…oak well-handled…  juicy, refreshing.. gorgeous… persistent – great length.. An excellent example of just how refined Marlborough chardonnay can be" John Saker, Feb 2021

Toasty savoury notes complimented by lifted aromas of citrus and spice. Tightly structured on the palate with the nutty character extending into a lengthy savoury finish.

Planted in 1992, the Chardonnay vines, made up of 100% Mendoza, sit on free draining alluvium over a complex clay profile. Requiring little to no irrigation except in the very driest of seasons. Poplars Vineyard receives relatively low rainfall compared to the northern side of the nearby Wairau Valley. A certified organic vineyard since 2012, the resulting fruit from this site shows great vibrancy and intensity with flinty, mineral undertones, and a creamy textured finish.

The 2019 vintage started with a cool flowering period. A very warm/dry January and February was followed by a burst of rain in March giving renewed vigour to the vines prior to picking.

Hand-picked and whole bunch pressed to tank overnight. The juice was then racked to barrel on solids where it went through wild ferment and ageing for 12 months on lees. 15% new oak was used. 6 months ageing in stainless tank followed to introduce more freshness and liveliness to the end wine. This wine was bottled without fining.