Gentle handling, cool ferment and a light hand with oak have once again delivered a poised, feminine Chardonnay. Star bright and pale straw in colour, varietal fruit characters can still be seen in the wine, whilst secondary (ferment and time in oak) characters are subtle on the nose and palate. It may be the power of suggestion... but we sense characters of fresh almond and citrus fruits as promised by the yeast chosen for ferment.
Medium bodied with a juicy acidity the wine has a finesse that lends it to fly solo as an aperitif, or to suit contemporary bean or nut-based dishes. Alternatively, it would pair beautifully with seafood, cold meats and salad.
|VINEYARD||Twin Rivers. Brightwater, Nelson|
|HARVEST||11 March 2019|
|BARREL AGING||French and American Oak|
Mendoza and Clone15 - the fruit for this Chardonnay was harvested early, morning of the 11th March 2019. e juice was allowed to settle for 24hrs and then the lightly clarified juice and fluffy solids were racked o the heaviest of juice solids to a stainless-steel ferment tank.
Here it was inoculated with a Chardonnay yeast isolated in Burgundy and chosen for its ability to “reveal the typicity of the grands terroirs of Chardonnay: fresh almond and hazelnut, toasted bread and citrus fruits”. A cool but steady ferment was managed in tank. Once the wine was nearing dryness 80% of the volume was transferred with only fine yeast lees to Tonneleir Rousseau Hogs Heads, the remaining wine to a small tank where it was gentled stirred on lees once a month.
Likewise, the Hogs Heads were stirred once a month until the new year when we began to ready ourselves for a late January bottling. e barrel and tank components were blended and the wine stabilized. It was gently filtered to achieve its beautiful star bright appearance and slipped into bottle late January 2020.
"It’s elegantly expressed on the nose showing white flesh nectarine, grapefruit, lemon peel and subtle nougat characters. The palate delivers lovely rounded mouthfeel and fine texture backed by bright acidity, finishing crisp and lively. At its best: now to 2023."