Čuvar Guardian Rivermere Vineyard Gimblett Gravels Chardonnay 2020

Description

Apple, Oak, Pastry

"A very attractive bouquet and palate with a satin-cream texture touching the palate first then flavours of white and yellow peach, toasty barrel selection s showcasing an array of kitchen spices cushioned by flavours of yellow and red apple, sweet grapefruit, peaches and Brazil-nut butter. Plenty of weight and creaminess contrasted by acidity pushing the natural citrus flavours into focus. Well made, lengthy, flinty and precise. A wine that will age well and pair nicely with myriad food options. Best from late 2024 through 2029" Cameron Douglas, Master Sommelier, Jan 2024

"This wine has a well-developed and inviting aroma of lemon drops, peaches and an infused note of almond-biscotti. The palate is medium-to-full in complexity, proudly displaying a restrained intensity of ripe regional stone fruits, lifted by natural fruit acidity. Diligent decisions in the winery have developed a well-balanced structure with layers of character, with a silky texture and an appealing popcorn charm. Time in mixed oak barrels has resulted in a stealth breadth and rewarding length to a classic dry finish" Gavin Hubble, 2024

The gorgeous bouquet ushers you towards a palate rich in complexity with layers of fruit development and silky texture. The natural yeast fermentation developed the stunning secondary fruit flavours that perfectly mirror the bouquet while the careful use of oak barriques has enveloped the wine in a luxurious nutty hug. Clone 15.

Nestled against the Ngaruroro River on the Gimblett Gravels, the oldest planting date back 30 odd years. Legend has it the wide-spaced rows in the old block of Chardonnay were planted to ensure the then owner could drive his tractor home from the local pub! These wide rows mean the yields here are very low per ha., the canopy is open and disease pressure minimal. As winemakers we covet this vineyard.

2020 proved to be an outstanding vintage for Hawke’s Bay. Above-average temperatures and dry weather conditions created optimal ripeness for fruit ensuring excellent condition throughout the harvest and on arrival into the winery.

50% new oak 50% seasoned 100% natural primary yeast ferment. Partial natural malolactic secondary ferment. 10 months on yeast lees.