• French oak
• Peach & apricot
• Toasted nutmeg
• Lingering finish

"Wonderfully rich and complex, the bouquet shows golden peach, baked fig, vanillin oak and oatmeal notes, leading to a gorgeously soothing palate that's richly textured and creamy. Splendidly harmonious and lingering with generosity and delicious flavours. At its best: now to 2029" Sam Kim, Wine Orbit, Jun 2022

"Lovely bouquet, very youthful with scents of white orchard fruits, apple, plenty of citrus and flinty qualities. As the wine opens up on the palate so too does and depth and complexity. Equally lovely weight and youthful tension and poise with flavours that reflect the bouquet. The acid line and fine tannins set the foundation upon which the core fruit flavours sit. Well made with perhaps some cellar time needed to completely harmonise the character, fruit and textures. Well made with best drinking from mid to late 2023 through 2027" Cameron Douglas, Master Sommelier, Jun 2022

"This fragrant wine was grown ‘predominantly’ at Dillons Point, in the lower Wairau Valley, and fermented in French oak barriques.  Bright, light lemon/green, it is elegant and vibrantly fruity, with generous, youthful, citrusy, peachy flavours, a subtle oak influence, slightly salty notes, very good complexity and a smooth finish.  Best drinking 2024+" Winestate Magazine, Jun 2022

Pale gold with layered aromas of ripe peach, lemon curd and subtle nutmeg spice. A textured and creamy Chardonnay showing notes of apricots, hazlenut and toasted nutmeg, with a subtle oak influence leading to a lingering and layered finish.

Harvested from a beautiful vineyard located in the Dillons Point area of the Wairau Valley, Marlborough.

The Chardonnay grapes were lighty pressed on arrival, and trasferred into French oak barrels for fermentation. All the barriques were second and third year fill. Each barrel was fermented with a selected yeast strain, and after primary fermentation the grapes went through malolactic fermentataion. Subsequently, the wine was left on lees for eight months in barrel, and regularly stirred to enhance the texture and creamy characteristics of the final wine. Heather then selected her favourite barrels for blending prior to lightly filtering and gentle bottling.

Food Pairing: Excellently paired with a creamy risotto toped with Parmesan and crushed pine nuts.