Hand-picked fruit from vines 14-17 y.o. from a single site in the Dillons Point district, WBP and fully barrel-fermented, the wine aged 12 months in French oak barrels, undergoing MLF with batonnage.
Bright yellow colour with pale golden hues at the heart, lighter on the rim. The nose is elegant in presentation with softly packed aromas of white and yellow stonefruits, a little citrus fruit, and a harmonious layer of restrained creamy barrel-ferment and nutty oak, unfolding hints of lemon-curd MLF. Medium-full bodied, the palate has a moderately rich heart of white and yellow stonefruits and citrus fruit entwined with nutty, toasty oak. The palate has suggestions of creamy barrel-ferment which is balanced by fresh acidity, and the wine carries to a long, lingering finish with a little dry grip. This is an elegant Chardonnay with stonefruit, citrus fruit and nutty oak with some creaminess of texture and good acid balance. Match with grilled and roasted seafood, poultry and pork over the next 4 years. Hand-picked fruit from the ‘Butt’ vineyard, lower Wairau, WBP and fully barrel fermented to 13.5% alc., the wine aged 12 months on lees in French oak, with 10% new equivalence, and full MLF.