100% hand-harvested fruit was whole-bunch pressed and barrel fermented in a blend of new and aged French oak barriques and puncheons. 53% new oak. 100% indigenous yeasts and 60% malolactic fermentation with a small amount of lees stirring during 11 months maturation in the barrel. A further 6 months maturation on lees in tank took place prior to bottling.

100% ChardonnayWith Chardonnay’s fragility in wet seasons, canopy management was crucial to sustain a healthy crop. All parcels were hand leaf plucked to expose the fruit to the morning sun, while allowing ample airflow through the fruit zone. 100% hand harvesting resulted in clean, optimally ripe fruit to the winery. Mendoza clone from the Two Terraces vineyard in the Mangatahi subregion - stony, silt loam over alluvial red metals. Clones B95, Medoza and 548 from our Omahu vineyard in the Gimblett Gravels - fine silt/sand over freedraining alluvium. All vineyards are run to Sustainable Winegrowing New Zealand standards with a nil residue spray programme.
Harvest Dates: mid-March 2023

Beautiful bright Lisbon lemon colour. Very open, delicious aromas of lemon, oat biscuits and white peach with a beautiful twist of creaminess. A tense lemon zest and salty feel on the palate becomes richer with warm, grilled peach, roasted cashew and beautiful French oak, finishing long, savoury and dry.