We have two special blocks of Chardonnay that come from vineyards in the Awatere Valley and Renwick.
The fashion for chardonnay used to be the big, buttery, oaky wine. Do we care for fashion? Pah! This is a wine that is fresh and has great fruit flavours that expresses the vineyard without the winemaker’s boots stamping all over it.
This wine is light straw in colour. At bottling in March 2010, this Chardonnay was showing aromas of white peaches and grapefruit, with hints of spicy oak. The partial wild and malolatic fermentations along with the the extended lees maturation in barrel have added complexity and texture to the palate. This has resulted in a luscious wine with good weight and fruit intensity.
The fruit for this wine was grown in the Awatere Valley and the Renwick region of the Marlborough’s Wairau Valley. After hand harvesting the fruit was split into two portions. The first portion I have fermented in French oak barrels. The yeast lees in the barrels were stirred regularly over a nine month period to add weight and texture to the wine. After its time in barrel this portion was then blended back with the other parcel that I had fermented in stainless steel. This stainless steel component has added a lovely tropical note to the wine. The blend of the two fruit parcels provides a great balance between the vibrant fruit characters that New Zealand is so famous for and the interesting textures derived from the barrel ferementation. The wine was bottled in March 2010.