Ata Rangi Craighall Martinborough Chardonnay 2018
A great representation of the Martinborough Terrace terroir
A great representation of the Martinborough Terrace terroir
Description
- Subtle oak
- Ripe white peach
- Floral notes
- Lingering finish
This wine presents aromatics that are very clean and precise; fresh ripe white peach, florals of jasmine blended with a delicate spice note. The palate is complex, with great weight and precision and a lingering finish that is a hallmark of the Craighall Chardonnay. You'll love the unforced feel of this wine, no overt oak or fermentation characters, just a great representation of the Martinborough Terrace terroir.
Craighall, Ata Rangi's premium Chardonnay, is from prized blocks of low-yielding Mendoza clone vines. The oldest, now over 30 years of age, are situated directly opposite the Ata Rangi home block in the heart of the deep, free-draining gravels that make up the Martinborough Terrace.
Hand-picked fruit was whole bunch pressed, with the unsettled juice fully barrel fermented in Burgundy barriques (24% new) using indigenous yeasts. Partial malolactic. Aged in barrel on lees for 12 months.
Accolades
Seal
Screw Cap
Alcohol
13.0%
Description
- Subtle oak
- Ripe white peach
- Floral notes
- Lingering finish
This wine presents aromatics that are very clean and precise; fresh ripe white peach, florals of jasmine blended with a delicate spice note. The palate is complex, with great weight and precision and a lingering finish that is a hallmark of the Craighall Chardonnay. You'll love the unforced feel of this wine, no overt oak or fermentation characters, just a great representation of the Martinborough Terrace terroir.
Craighall, Ata Rangi's premium Chardonnay, is from prized blocks of low-yielding Mendoza clone vines. The oldest, now over 30 years of age, are situated directly opposite the Ata Rangi home block in the heart of the deep, free-draining gravels that make up the Martinborough Terrace.
Hand-picked fruit was whole bunch pressed, with the unsettled juice fully barrel fermented in Burgundy barriques (24% new) using indigenous yeasts. Partial malolactic. Aged in barrel on lees for 12 months.
Accolades
Seal
Screw Cap
Alcohol
13.0%
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