Tiki Estate Single Vineyard Hawke's Bay Chardonnay 2018

Description

• French oak
• Fruity
• Yeast lees
• Creamy

"This is gorgeously fruited and expressed on the nose showing golden peach, fig, lemon peel, cedar and nougat characters. The palate delivers excellent weight and supple mouthfeel, wonderfully complemented by silky texture and beautifully integrated acidity. Stylish and delectable with lovely harmony and poise" Sam Kim, Wine Orbit, Feb 2020

"The 2018 vintage (4.5*) is a single-vineyard wine, fermented and matured for 10 months in French oak barriques. Already drinking well, it is an upfront style, full-bodied, with ripe stone-fruit, toast and butterscotch flavours, rich and rounded" Michael Cooper, Mar 2020

A delicate, pale straw green. Exhibits a very strong combination of Clone 15 Chardonnay fruit, complex toasty oak and yeast lees along with subtle malolactic fermentation aromas. A full-flavoured Chardonnay delivering clear varietal flavours supported by a fullness and creaminess derived from extended time on yeast lees in barrel. Full malolactic fermentation has helped to soften the wine and add complexity of flavour that is supported by a subtle oak background from the barrel-aging.

100% Chardonnay, Clone 15 grown in Hawke's Bay.

The weather conditions were variable with some rain pressure late in the season. However the warm summer allowed the Chardonnay fruit to attain full maturity while still retaining a good level of natural acidity to ensure freshness and flavour. Climatically there were a few challenges but nonetheless harvest decisions were able to be made on flavour ripeness.

The fruit was harvested at optimum ripeness from the vineyard that encompasses the winery. It was then whole- berry pressed using a Champagne cycle with no press cuts. Pressing was followed by cold settling to clarify the juice. The clear juice was fermented in new and seasoned French Oak Barriques with a selection of Chardonnay yeast and then went through a full malolactic fermentation to add complexity to the palate. After fermenting in barrel, the wine was aged for ten months on yeast lees with fortnightly stirring to encourage extraction of yeast mannoproteins that aid with palate weight and roundness.