Marlborough Unoaked Chardonnay 2014

Marlborough Unoaked Chardonnay 2014

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Marlborough Unoaked Chardonnay 2014

NZ$118.50 incl. GST incl. GST was $19.75 per bottle

Tasting notes

Untouched by oak, this fresh and vibrant Marlborough Chardonnay displays pure primary fruit  aromas of tropical melon, ripe nectarine and bright citrus; with underlying complex aromas of butterscotch and hazelnut gained from both extended time on lees and full malolactic fermentation. On the palate this wine is full bodied with fresh flavours of peach and tropical fruit balanced with finely integrated acidity. Complex and mouth-filling with subtle creaminess and great length, this wine leads to a smooth, fresh and focused finish.   

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Machine harvested and fully fermented and aged in temperature controlled stainless steel tanks, this wine has been created to allow the fresh complexities of the fruit to shine through without the need for any oak influence. After harvesting on the 2nd of April, the grapes for this wine were transported a short distance to the winery before being gently pressed. Cold settled over 48 hours, the resulting clear juice was racked into tanks for inoculation with yeast carefully selected to retain fruit purity. Fermented at reasonably warm temperatures for 28 days, this wine then underwent a natural, uninoculated malo-lactic fermentation. Aged for an extended period in the tank with twice weekly lees stirring to build texture and complexity while still retaining fruit freshness, this wine spent four months in tank before being filtered and bottled in early September without the need for any fining.


The grapes for this wine were sourced solely from the Rothay vineyard located in the Marlborough’s Rapaura sub-region of the Wairau Valley - renowned for warm daytime temperatures and stony free-draining soils. This ideal combination allows grapes to ripen with the full spectrum of primary fruit flavours - while the typical cooler night temperatures help to retain balanced acidity. Trained using a spilt-canopy trellising system, the vine were managed throughout the growing season with practices including shoot thinning, trimming and leaf plucking, allowing  for an open canopy and reduced disease pressure. A warm and dry 2013/2014 growing season resulted in solid, even ripening throughout the block, with the grapes reaching optimum ripest on the 20th April with a brix of 22.


Vintage: 2013

Alcohol: 13%

pH: 3.55

T/A: 4.2g/L

R.S: 2g/L