"Full, rich and engaging bouquet" Cameron Douglas, Master Sommelier
Nose is packed with with baked custard and peach scents, with a creamy texture and soft baking spices
Two years running Gold Medal winner at the New Zealand Organic awards, we suggest pairing this delicious wine with an organic feast of quinoa, chickpea bowls served with lemon and tahini dressing
Muddy Water Waipara Chardonnay 2015
Muddy Water Waipara Chardonnay 2015
Accolades
Awarded Gold Medal
New Zealand Organic Wine Awards 2018
Awarded Gold Medal
New Zealand Organic Wine Awards 2017
Awarded 95/100 Points
Cameron Douglas, Master Sommelier
Awarded 94/100 Points
Bob Campbell, Master of Wine, Real Review, Sep 2017
Awarded 92/100 Points
Decanter Magazine, Feb 2018
Description
"Full, rich and engaging bouquet with baked custard and peach scents, creamy texture and loads of fresh wood tones with cashew nut and soft baking spices. On the palate – creamy, firm, youthful, fresh and dry. Packed with mineral and texture and flavours that reflect the nose and a lengthy beguiling finish. Drink now and through 2026." Cameron Douglas, Master Sommelier
"Rich and appealingly layered chardonnay, with an appealing savoury and toasty edge adding complexity to citrus, grapefruit and peach flavours. A smooth textured wine that's drinking well now but should develop well. An elegant wine with power and potential" Bob Campbell, Master of Wine, Real Review, Sep 2017
Lemon in colour with flecks of gold. Concentrated complexity on the nose with barbequed corn husk, white peach and bran. Palate is precise with exotic spice balanced with fruit and a lengthy mineral spine.
Organically grown on deep, fine textured Awapuni clay soils. Five clones were planted in 1993 and remain on their own roots. Vines are now of an age where they self-regulate low crop loads, leading to intensely flavoured berries. A long, warm ripening period produced ripe skins and seeds, and small, clean, super concentrated berries with rich phenolics. Individual rows were handpicked during cool autumn mornings.
Whole bunch pressed to 500L French oak puncheons for hands-off and natural fermentation lasting many months followed by malo-lactic fermentation through the following summer. At 11 months, each puncheon was blended together for bottling without fining on-site. Drinking well now to 2025.
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Not quite in the same league as previous vintages
Grant - 28/05/2018
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