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.

Variety: Chardonnay
Winegrowing Team: Brian Bicknell, Pat Patterson, our focussed growers and brilliant vintage staff
Alcohol: 13.1%
Titratable acidity: 3.39 g/L
Residual sugar: <1.0 g/L
Brix at harvest: 20.0 - 22.5
Harvest: Handpicked, 31st March - 8th April 2017