Radburnd Hawke's Bay Chardonnay 2021 (Single Bottle)

Description

Nectarine, Oak, Pastry

"Exhibiting stunning complexity with poise and refinement, the wine shows summer peach, fig, nougat, hazelnut and lemon peel nuances with a hint of brioche. The palate displays outstanding concentration and plush texture, superbly framed by perfectly pitched acidity. Gorgeously harmonious and sensually appealing with an impressive, expansive finish. At its best: 2026 to 2036" Sam Kim, Wine Orbit, Jul 2024

"Intense, elegant chardonnay with citrus, grapefruit, bran biscuit, cashew nut and pronounced saline/oyster shell characters. Delicious mouth-watering wine with an ethereal texture and power that is delivered with consummate subtlety" Bob Campbell, Master of Wine, The Real Review, Dec 2022

"Fantastic nose and palate with a core of fruit purity and intensity reflecting a great vintage. A silk and satin smooth touch on the palate with flavours of white and yellow peach, red apple flesh and spice from barrel. The fine fruit and wood tannins along with the acid line frame the plate beautifully with a light creamy finesse and finish. Delicious and ready to drink from 2024 through 2030" Cameron Douglas, Master Sommelier, Jul 2024

This lively intense Chardonnay has a backbone of citrus fruits, predominantly lemon and grapefruit. This is supported with subtle, sweet French oak and layered flavours of brioche and yeastiness. Texture abounds in the mouthfeel, with lovely density, whilst vibrant and fresh now, this wine is structured to age beautifully. Mendoza Chardonnay is known for its intensity and palate presence; this does not disappoint. Elegance and restraint personified.

Three vineyards have been blended to make this Chardonnay, all three are the Mendoza clone which we love, the hen and chicken berries providing intense fruit flavours, and all three are Sustainable Winegrowing New Zealand accredited. Old vine Chardonnay is the majority of this blend, while just under 30% came from young vines. A lovely balance of weight and extract along with bright fresh fruit. Canopy management, yield management and irrigation control has been excellent.

The Chardonnay grapes have been hand picked and cool stored overnight. The chilled bunches were hand sorted the following morning and then whole bunch pressed. The majority of fruit was cold settled, then racked to barrel, while some juice went directlyf rom the press to barrel. Indigenous and cultured yeast completed fermentation, ageing on gross fermentation lees for approximately 10 months with some lees stirring. New and one year old French oak barriques, well- seasoned were selected.