The Landing Bay of Islands Chardonnay 2023

Description

Grapefruit, Oak, Wood

Vibrant aromas of citrus and stone fruits mingle with hints of toasted nuts and minerals. The palate reveals crisp stone fruit flavours and a refreshing acidity that lingers on the finish.

A wetter than average early spring set up the vines with excellent canopies and good bunch weights. Summer and early Autumn was mostly dry and very warm although two events of strong winds and rainfall in early February delayed the ripening. The fruit showed excellent resilience to hang through and ripened well in great condition.

Clones are cultivated across eight blocks, planted with vines in 2007, 2014, and 2015. Vines are trained using either a two or four cane vertical shoot positioned trellis system. Partial leaf removal occurs exclusively on the eastern and southern sides of the vines to provide afternoon shading. Fruit is meticulously hand-picked over several weeks based on condition, ripeness, and flavour profile. Under-vine mowing during the growing season allows controlled competition for water and nutrients.

The grapes are meticulously hand-sorted before undergoing whole-bunch pressing, then the juice is either transferred directly to barrels or undergoes overnight settling. For The Landing Chardonnay, only the finest free-run juice is used.

Indigenous fermentation is employed, with approximately 2/3 of the barrels allowing for malolactic fermentation. The wine matures in French oak barrels, including puncheons and barriques, with about 45% new oak sourced from Coopers, Chassin, François Frères, Damy, Mercurey, and Berger. After aging for 11 months in oak, the wine is blended in tank for an additional 6 months before being crossflow filtered and bottled.

Food Pairing: This Chardonnay offers generous flavours supported by a well-structured palate with layered textures, making it an excellent match for snapper, saffron, shellfish, and other delicate dishes.