Marlborough

Nectarine and fig aromas combine with concentrated citrus flavours and bright acidity to produce an elegant wine with great length. Low yields and cool fermentation has produced a wine with distinctive mineral notes and subtle yeast autolysis characters.

Tuna salad.

Marcus Wright / Rebecca Wiffen.

The grapes were harvested and gently pressed to stainless steel tanks for fermentation at cool temperatures, with yeasts selected to highlight the juice's natural fruit characters. Post fermentation the wine was stirred several times a week to encourage yeast autolysis, which adds to the creamy texture of the palate. A small portion of the wine was also put through malo-lactic fermentation, also adding complexity to the palate.

This wine was made with grapes predominantly from our owm Chaytors Road vineyard and is a mix of Mendoza and Clone six Chardonnay's. The Mendoza clone provides a lovely tight acid structure, while the Clone six brings tropical fruit characters and relatively low acid. A small, very good parcel of Clone six also came off the clay slopes of the Potez vineyard overlooking the Brancott Valley.

This wine is made in a style to highlight the natural fruit characters and we recommend drinking the wine whilst young, it will however develop lovely secondary bottle characters over the next two years.

Alcohol: 13.5 % pH: 3.25 Residual Sugar: 2.0g/L Total Acidity: 7.35g/L Brix: 22.6