Paddy Borthwick Wairarapa Chardonnay 2024

Description

Cashew, Mango, Oak

"The enticing bouquet shows golden peach, mango, vanilla, and roasted hazelnut aromas with a hint of brioche. The succulent palate displays excellent weight and plush texture, splendidly framed by fine acidity, making it flavoursome and highly enjoyable. At its best: now to 2030" Sam Kim, Wine Orbit, May 2025

"Straw and light golden hues with plenty of polish lead to a bouquet of familiarity, varietal intensity and fruit scents of peach and apricot then apples and leesy gentle oak layers. Baking spice, clay and a touch of wood smoke, fruit flavours reflect the bouquet led by stone fruit then citrus, apple and a touch of fresh fig. Balanced and well made with best drinking from 2026 through 2031" Cameron Douglas, Master Sommelier, Jun 2024

Aromas of ripe yellow peach, pineapple, and honey nougat. Wild fermentation in oak giving a creamy, soft pallet, lightly spiced oak and hazelnut flavours finishing with pear and citrus. This wine shows depth of fruit and great palate weight reflecting the great ripening season. Enjoy now or cellar for 6 years.

 Established in 1996, proudly family owned and managed, Borthwick Vineyard produces wines that are a direct reflection of the Gladstone region, New Zealand. Ancient stony, alluvial soils, a cool climate, sustainable practices and minimal intervention in the vineyard and winery, mean our wines display distinctive single vineyard characteristics.

 Planted in 2012, the vines are now well established. A mixture of clones is planted to ensure a breadth of flavour in the wine. We feel this adds depth to the resulting wine.

The growing season for the 2024 vintage saw an early budburst with high growing degree days resulting in an earlier than usual harvest. 2024 provided a long dry summer and resulted in a harvest that allowed us to pick the grapes when fully ripe and in optimal condition. Fantastic flavour across all the white wines and intense colour in the reds.

Whole berry pressed; minimal settling then transferred to French puncheons; fermentation was completed using natural wild yeasts. The wine underwent minimal malolactic fermentation, which was carried out by our indigenous bacterial culture. The wine is aged on yeast lees for 10 months before being selectively blended, fined and filtered. 

Aged 10 months in French oak puncheons of which 20% were new.