"A barrel-fermented wine from vineyard 'sites', is mouth-filling and sweet-fruited, with generous, ripe, peachy, slightly toasty and buttery flavours, showing good complexity. It's an upfront style, delicious young" Michael Cooper

"Bright, even, lemon-hued, light golden-yellow colour, paler on edge. The bouquet is tightly bound with finely concentrated and intense aromas of bright citrus fruits layered with spicy oak, unfolding nuances of oak resin, toast and bacon elements, and lemon-curd MLF. Medium-bodied, the palate has a tight core of citrus fruit melded with distinctive spicy oak. The oak has subtle resinous, toast and bacon nuances which add detail and interest. The mouthfeel is smooth-flowing with very fine underlying phenolics and vibrant, brisk acidity lending energy and drive. The citrus and oak flavours lead to a long and sustained finish with soft acidity, fine grip and spicy oak. This is a well-concentrated citrus-fruited Chardonnay with distinctive spicy oak on a smooth, energetic palate. Match with grilled and roasted seafood over the next 3-4 years. Clone 95 fruit hand-picked and fully barrel-fermented, a small portion by indigenous yeasts to 13.5% alc. and 2.8 g/L RS, the wine aged 9 months in 36% new French oak, undergoing batonnage, with approx. 50% MLF" Raymond Chan, Dec 2016 

Fresh and complex, the wine has a golden straw colour with lifted aromas of ripe peach, melon and citrus. Rich and powerful on the palate, juicy citrus and melon
flavours combine with nutty oak and delicate brioche influences. This wine is finely textured, layered with intrigue and delivers a long, elegant finish.

Marlborough’s temperate, maritime influenced, climate provides ideal growing conditions and allows us to craft expressive wines with elegance and structure.
Spring arrived slightly earlier than usual and bud burst quickly followed. The 2014 growing season continued this way, with warm weather meaning flowering
and veraison arrived approximately two weeks earlier than the long term average. The advanced season, along with nicely balanced vines, delivered fully ripened
fruit ahead of the rain that arrived late season in Marlborough. Our Chardonnay was hand harvested and barrel fermented in a combination of new (36%) and seasoned French Oak barrels. A small portion as wild ferment. Regular lees stirring, to develop additional texture, plus maturation for 9 months in barrel delivered a beautifully layered wine with a fine mouth feel. After maturation, the wine was racked, gently filtered and bottled. Drinking well in it’s youth this wine will age gracefully and reward further careful cellaring.

Food Pairing: Pan Seared Scallops with Linguine and Roasted Pine Nuts.