A complex chardonnay which displays apricot and melon flavours seasoned with exotic oak aromas. This full-bodied chardonnay has a lovely creamy texture and rich toasty aromas of caramel and vanilla.
Grapes were handpicked and gently whole bunch pressed to minimize harsh phenolics. The juice was transferred to 70% French and 30% American oak barriques (50% new and 50% one year old) for fermentation using indigenous yeast. A wild ferment and full malolactic fermentation ensued. The wine was aged for 10 months with frequent batonage which has contributed to the wine’s creamy texture.
The grapes are grown on a cane-pruned, vertical shoot positioned trellis on fertile loam soils, without irrigation. Shoot thinning, leaf plucking, shoot tucking and trimming are used to ensure ventilation and a healthy canopy. The 2006 vintage in Gisborne was dry and mild, and one of the finest in recent memory.
The Mendoza clone chardonnay grapes were grown at the Wi Pere (Lavenham Road) Vineyard, Island Block.
Complements a variety of foods and goes especially well with creamy sauces.
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