• French oak
• Grapefruit
• Nougat
• Lingering finish

"Gracefully stylish and complex, the wine shows white flesh nectarine, grapefruit, cedar and nougat characters with a hint of flinty overtone. The elegantly expressed palate delivers brilliant focus and fine flow, superbly structured by bright acidity, finishing impressively long and refined. At its best: now to 2031" Sam Kim, Wine Orbit, Mar 2023

"Estate-grown and hand-harvested at a coastal site in the northern Bay of Islands, the classy 2021 vintage (5*) was fermented and matured for 11 months in French oak barriques. Bright, light lemon/green, it is mouthfilling and sweet-fruited, with fresh, ripe, peachy, slightly toasty flavours, showing excellent concentration and complexity, and a savoury, finely textured, lingering finish. Already delicious, it should be at its best 2025+" Michael Cooper

"If there’s a postcode for Happy Place then this bottle has my digits on it. Crafted by Ben Byrne and Warren Gibson, this rich, incredibly expressive hand-picked, whole-bunch pressed, French oak-fermented example showcases deliciously structured citrus and stonefruit through grapefruit and nectarine nuances, a core of caramelised, toasty complexity and lithe, creamy textures to finish, Generous and juicy, it’s a beautifully balanced style which has a luxurious mouthfeel and a classically refreshing character" Yvonne Lorkin, Mar 2023

"A bouquet of richness and complexity without being overdone or compromising on the core fruit signatures. Fresh peach and red apple, floral and mineral with a stone and hard clay quality. Delicious on the palate, quite taut and youthful with a squeeze of citrus and barrel spice, then flavours of cashew nut, apple and white stone fruits, even a whisper of pineapple. Dry with very fine tannins and medium+ acid line. Also a wine that will benefit from some cellar time if desired with best drinking from 2024 through 2029" Cameron Douglas, Master Sommelier, Jul 2023

Bright citrus and stone fruit aromatics complimented by mineral and spice complexity. Concentrated on the palate with ripe fruit characters balanced by a juicy acidity and long finish. A Chardonnay that shows richness alongside a tightly structured palate with layers of texture and flavour.

An excellent growing season, very dry and warm through spring and early summer which led to low yields and early phenology. Rain in mid-February pushed ripening back to near normal.

Clones B95, ENTAV 548, and UCD15 are grown across eight blocks from vines planted in 2007, 2014 and 2015. 2 or 4 cane vertical shoot positioned trellis depending on the block. Partial leaf removal on eastern/southern side only, to allow afternoon shading. Hand-picked over several weeks based on fruit condition, ripeness, and flavour profile.

Each block or part block is hand-picked, then hand sorted before whole-bunch pressing. Juice either goes direct to barrel or after overnight settling, depending on fruit condition. Free-run juice only for The Landing Chardonnay. Indigenous ferment, approximately two-thirds of barrels are allowed to complete MLF. 40% new French oak: Chassin, François Frères, Damy, Mercurey, and Berger. 11 months in barrel before blending to tank for 6 months further ageing. Crossflow filtered before bottling.