"Bright, pale straw-yellow colour with slight green hues. The nose is fresh, firm and tightly bound with penetrating aromas of white stonefruits and citrus fruit melded with complex flinty reduction elements and nutty, smoky oak. Medium-bodied, the palate has a tightly and finely concentrated core of white stonefruits entwined with complexing flinty and mineral notes, and nutty, smoky oak. The palate has a firm line with brisk acidity and the wine flow with positive linearity, and fine phenolic textures carrying the flavours to a dry, nuanced finish. This is an intense, concentrated Chardonnay with stonefruits, flinty complexities and nutty oak on a driven, linear palate with brisk acidity. Serve with grilled seafood and poultry over the next 3-4 years. Chardonnay fruit from the Waihopi and Wairau Valley, partially indigenous yeast fermented, 45% in barrel to 13.0% alc., with 20% of the wine undergoing MLF" Raymond Chan, Aug 2017

"Classic old school aromas of Chardonnay with a peaches and cream bouquet showing off vanilla tones of oak and ripeness as well as a fresh cool stone mineral feel of Marlborough. On the palate - crisp, fruity and dry with flavours of lemon and tangerine, white peach and oak with vanilla and mild toasty oak moments; balanced and well made. Drink now and through 2022" Cameron Douglas, MS

"The 2016 vintage (3.5*) is still unfolding. Partly oak-aged, it is full-bodied, fresh and youthful, with good depth of vibrant, citrusy, peachy flavours, showing a touch of complexity, and a smooth, dry finish. Bargain-priced" Michael Cooper, MA ONZM

Rich golden colour with soft yellow hues. Elegant peaches and cream notes, with a hint of vanilla complexity showing on the nose. A rewarding combination of white peach, lemon and tangerine is balanced with subtle oak and a finely textured palate.

This wine is produced from vineyards in the Waihopai Valley and the Wairau Valley, in the renowned Marlborough region of New Zealand. The soils are ancient river beds with a mix of free draining stony soils and clay loams. The viticulture process was a combination of hand picked and machine harvested fruit. Whilst in the wine making stages a proportion was wild yeast ferment in 45% oak with 20% malolactic fer-mentation. 2016 vintage saw after low flowering early on, a long scorching hot summer came through with a perfect balance of fruit sweetness to acidity, producing stunning concentrated flavours.

Food Pairing: Delicious on its own, or enjoy with a lemon & chicken risotto or tea smoked salmon.