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Elegant, expressing subtle integrated oak, enhancing a seamless finish

This is a mineral driven wine style, showcasing complex aromas and a flavour profile of grapefruit, white peach and almond

Beautifully matched with roast chicken or oysters

Villa Maria Marlborough Single Vineyard Taylors Pass Chardonnay 2016

$32.99p/Btl
Elsewhere $36.99 $32.17
Awarded Gold Medal Single Vineyard
Villa Maria Marlborough Single Vineyard Taylors Pass Chardonnay 2016

Villa Maria Marlborough Single Vineyard Taylors Pass Chardonnay 2016

A cooler than average spring led to an elongated season, with the majority of the grapes harvested in April. This dry cool autumn weather concentrated flavours yet retained natural acidity.
$32.99p/Btl
Elsewhere $36.99 $32.17

Accolades

Awarded Gold Medal

Marlborough Wine Show 2017

Description

This is a mineral driven wine style, showcasing complex aromas of lemon rind, gun smoke and brioche that are distinctive characteristics from the Taylors Pass Vineyard. This elegant Chardonnay expresses flavour profiles of grapefruit, white peach and almond with subtle integrated oak enhancing the restrained seamless finish.

The Taylors Pass Vineyard is located on the northern banks of the Awatere Valley in southern Marlborough. Soils range from silt over gravels, to stony gravels, with large river stones that reflect heat back into the fruit zone consistently ripening concentrated fruit. The climate in Marlborough has high sunshine hours but temperatures during the growing season are regulated by the cooling ocean influence. Generally, the Awatere Valley is cool and windy, however, this single vineyard site is sheltered resulting in a very warm Meso-climate allowing grapes to easily achieve physiological ripeness in this cool climate sub-region of Marlborough.

The 2016 growing season will be remembered for one that tested Villa Maria's patience. A cooler than average spring led to an elongated season, with the
majority of the grapes harvested in April. This dry cool autumn weather concentrated flavours yet retained natural acidity.

Grapes for this wine were hand picked & whole bunch pressed before recieving barrel fermentation in barriques & puncheons (28% new French oak, 72% seasoned oak). Yeasts used comprised of 25% wild fermentation, 75% cultured yeasts. The juice had 9 months contact with thse yeast lees. During the winemaking process natural malolactic fermentation is encouraged.

 

 

Seal

Screw Cap

Payment

Alcohol

13%

Delivery

NZ (from $5.99)

Member Rating

NA

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