TWIN VALLEYS CHARDONNAY 2015

The aim for this Chardonnay is to retain a fresh structure rather than producing a wine that is too broad.

We therefore minimise the malolactic fermentation so that it is really the vineyard, fruit, wild-ferment and barrel characters that make up the complex nose and palate.

This wine comes from a small parcel in the Twin Valleys Vineyard, located in the Fareham Lane area of Marlborough. The vineyard is at the western end of the Wairau Valley, on the junction with the Waihopai Valley. The influence of the constant river flow has resulted in the silt being washed away and the soils remaining both rocky and devigourated.

Being some distance from the sea the climate is also cooler. The grapes therefore typically ripen more slowly and retain an interesting mineral character.

The vines are all from the favoured Clone 95 which we have found suits this area as the fruit comes in with good acid balance which we endeavour to retain. The vines were cropped low to ensure ripeness and palate richness.

The vines were cropped low to ensure ripeness and palate richness. In the winery the grapes were whole-cluster pressed and the high-solids juice taken straight to French barriques for fermentation with indigenous yeast. After 15 months in oak we felt the balance was correct and took the wine from barrel. It was then aged further in tank on yeast lees prior to being racked and gently fined before bottling.

MARLBOROUGH CHARDONNAY 2015

The aim for this Chardonnay is to retain a fresh structure with a complex palate. We therefore minimise the malolactic fermentation so that it is really the vineyards, fruit, wild ferment and barrel characters that make up the complex nose and palate.

This fruit comes from four vineyards; the one hectare vineyard of Bruce and Beverley Cook, the Taylor Vineyard which is in the Rapaura area and the Twin Valleys vineyard, which we have been working with since 2003 and a very small amount of recently planted Clone 1066 from the Mahi home block in front of the winery.

All of the vines were intensively hand-tended and then the grapes hand picked prior to whole-cluster pressing at the winery. The juice goes to barrel with high solids and ferments totally with the indigenous yeasts that arrive with the fruit. All the wine is fermented in French oak barriques and sits on the yeast lees for eleven months prior to taking it to bottle.

In order to retain the structure of the wine we only allow a small portion of the blend to go through malolactic, meaning that the wine maintains elegance with age. It also allows the wine to be enjoyed with a wide range of foods, rather than dominating dishes.

ALCHEMY CHARDONNAY 2013

The aim for this Chardonnay is to work with some outstanding fruit to make a wine that is complex, textural and shows the vineyard in as natural a way as possible.

This fruit comes from a small organically grown and certified parcel from the Tobemore vineyard, located in the Rapaura region of Marlborough.

The area was once old riverbed and as such the soils have a lot of river stones, combined with silt and clay components also. Typically it is a slightly warmer area of the valley and as such we find the fruit ripens relatively early. The vineyard is made up of three different clones; MVIG1, 15 and 95, all adding to the complexity of the wine. The vines were cropped low to ensure ripeness and palate richness.

In the winery the grapes were whole-cluster pressed and the high-solids juice taken straight to French barriques (22% new) for fermentation with indigenous yeast. After 16 months in oak we felt the balance was correct and took the wine from barrel. It was then aged a further six months in bottle before release.

 

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