• French oak
• Ripe stone fruit
• Roasted nuts
• Mouthwatering finish

"Bright, pale yellow with some depth, even colour throughout. The nose is soft, gentle aromas of stonefruit, citrus entwined with barrel complexity, spice, a hint of nut and soft butter, along with minerals. Medium-bodied, aromas of apricot, peach and lemon sherbet form a vibrant core, stony minerals, barrel spice flows on a creamy palate with good energy, subtle notes of hazelnut linger on the finish. The fruit shows vibrancy and purity, supported by a focused acid tension; well-portioned creaminess and nutty details contribute to a buoyant flow and linearity. This is an approachable Chardonnay with well-proportioned complexity, acid tension and length. Match with chicken ballotine and fish terrine over the next 4-5 years. Fruit from Gimblett Gravels (50%), Haumoana (37%) and Ohiti (17%), fermented in a combination of stainless steel tanks and 500-litre French oak puncheons to 13.5% alc, no MLF, rested on lees for 6 months" Candice Chow, Raymond Chan Reviews, Feb 2022

Typical, fresh aromatics of quality Hawke’s Bay Chardonnay are evident on the nose including ripe stone fruit, citrus, and grapefruit. These are complemented on the palate by a creamy richness, hints of roasted nuts and gunflint, and a mouthwatering finish.

Weather conditions leading up to the 2021 harvest were typical of a Hawke’s Bay Summer – warm sunny days with moderately cool nights. As Autumn arrived the season became cooler yet remained dry, providing ideal ripening conditions. Grapes were sourced from four vineyards in three distinct sub-regions in Hawke’s Bay. Each vineyard was harvested separately with the fruit gently pressed without crushing or destemming.

Fermentations were conducted in a combination of stainless-steel tanks and 500-litre French oak puncheons, using either cultured or indigenous yeast. The former preserving fruit flavour, the latter imparting complexity and texture. Malolactic fermentation was discouraged post-fermentation to enhance freshness and vitality and ageing on yeast lees for six months further enhanced mouthfeel.

Food Pairing: A delicious Chardonnay of richness and finesse that can enjoyed on its own or partnered with food. Try it with rich seafood dishes or roast chicken.