Church Road McDonald Series Hawke's Bay Chardonnay 2025

Description

Apricot, Lemon, Oak

"Yellow-gold hues with a bright silver polish leads to a bouquet and palate of apricot and nectarine, red apple and some toasted barrel spice layers. There’s a complexity from suggestions of lees and nut then some wood smoke and clove. Dry, full-bodied and creamy in mouthfeel with contrasting flavours of citrus and lees qualities. Well made with a decent length. Lots of persistent flavours and textures with best drinking from early 2027 through 2031" Cameron Douglas, Master Sommelier

A medium bodied, supple Chardonnay balanced by a fine seam of fresh acidity with beautifully ripe stonefruit, fresh citrus and floral notes, overlaid with subtle complexities of gunflint, cashew nut, freshly baked bread. Already drinking exceptionally well, with careful cellaring we except this wine to continue to mature gracefully for 4 years or more from vintage date.

Sourced predominantly from the lower Tuki Tuki Valley, the soils here are calcareous clay loams, and in placed a clay pan, over alluvial gravels. This calcareous influence, a result of limestone erosion, lends a mineral edge to the wines while the dense clays and shallow pan, restrict vine vigour. This area is well exposed to the cooling afternoon sea breeze, which helps to retain fragance and fresh acidity in the fruit.

Vines were trained to two cane VSP. Though generally naturally low cropping, we will employ shoot and fruit thinning where required, along with declumping, close canopy trimming and approximately 70% removal of leaf through the fruit zone, to ensure a balanced, evenly spaced crop with dappled shade and good air flow.

Hand-harvested fruit was whole bunch pressed and filled to barrel with no settling or clarification. Wild primary and malolactic fermentation in French oak has delivered an extra degree of complexity and textural interest. A portion of machine harvested fruit was also used, with the juice being settled prior to racking to barrel. This component was allowed to start a wild fermentation but was finished with a selected commercial yeast strain. 25% new oak was used to further enhance the depth of the wine without dominating the fruit. The wine was matured on full yest lees in barrel approximately 8 months with only occasional yeast lees stirring. To avoid any unnecessary stripping effect, the wine was only coarsely filtered for clarity.