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2012 Chardonnay

2012 Chardonnay

Winemaking / Viticulture

The 2012 growing season in Marlborough was challenging for growers. Cooler conditions through flowering meant yields throughout the district were greatly reduced. The cooler conditions continued leading up to harvest and over the harvest period the sun shined and vintage arrived!

The up side of these conditions meant fruit was extremely concentrated (due to the lower yields) and we can now see this concentration in the wine.

Chardonnay grapes were harvested very late in the season once flavours were fully developed and concentrated. All fruit was selectively hand harvested and whole bunch pressed. Barrels were filled directly from the press to allow integration of the heavy lees. Barrels completed primary fermentation using a combination of ‘wild’ and aromatic yeasts strains. All barrels finished malo-lactic fermentation and were left on heavy lees for 12 months to integrate the flavours. 

This wine delivers intense citrus notes and an underlying creaminess fills the glass. The heavy lees contact integrates the fruit and new oak. A great example of full barrel ferment Marlborough Chardonnay. Enjoy!


18/20 - Raymond Chan, August 2013

Hand-picked fruit from vines 12-15 y.o. from a single site in the Dillons Point district, WBP and fully barrel-fermented to 14.0% alc, the wine aged 10 months in 2 y.o. French oak barrels, undergoing 100% MLF with batonnage. Bright straw-yellow colour with slight green-gold hues, pale on rim. The nose is very subtle and tightly bound, slowly revealing white stonefruits, lifted oak and nuts and hints of cream in delicate layers. Medium-full bodied, the flavours are shy and need aeration to show the layers of stonefruits, citrus fruits, oak spices and nuts. Waves of detail and interwoven interest unfold, and fill the palate. The mouthfeel is creamy in texture with some alcohol power providing drive and fine acidity the freshness. This grows in richness and flavour and the wine carries through to a long, subtly nuanced, dry finish. This Chardonnay needs aeration to reveal its layers of fruit and barrel-ferment character. It has power and mouthfeel. Serve with roast pork over the next 5 years. 115 dozen made.


Vintage 2012
Region Dillons Point, Marlborough
Winemaker David Tyney
Harvested 2nd May, 2012
Treatment Fermented and matured in 'new' French barriques for 12 months
Alc/Vol 13.75%
Total Acid 6.5 g/L
pH 3.53
RS 3.2 g/L
Cellaring Optimum drinking 3-5 years
© Hawksdrift Wines
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