Lemon/straw in colour, its bouquet reveals a vibrant melange of green apple, lemon, peach and hints of acacia. Struck match notes and a flinty minerality add to the wine’s savoury complexity, with touches of vanilla and baking spices providing further interest. The palate is mouth filling, however there is a spine of refreshing acidity that gives the wine satisfying tension and a prolonged finish.
Traditional Burgundian wine making methods. The fruit was hand-picked in stages during early April and then the whole bunches gently pressed. The non clarified juice was then put into large French oak barrels , 70% of which were old in order to limit pickup of oak flavour. The wine was then matured in the puncheons on its natural deposits of yeast lees. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained. It had approximately 12 months maturation prior to bottling.Awards:
"Although wine maker Matthew Donaldson looks as though he has just got in from an all night rave
they are presently producing some of New Zealand’s most exhilarating, Burgundy inspired white
wines..." - Robert Parker’s Wine Advocate
“This powerful, North Canterbury wine has a definite ‘wow’ factor. … Full of
personality, … weighty but elegant palate, … lovely depth.” - Winestate Magazine, AUS
96/100 “Impressive, vibrant and flinty …Great wine that is packed with interest”
- Nick Stock, www.jamessuckling.com
96/100 “Superbly fruited and impressively lifted …. Seductively flinty complexity.
… The palate is equally engaging with excellent weight and concentration … finishing extremely
long and expansive” - Sam Kim, Wine Orbit, www.wineorbit.co.nz, NZ
95/100 “Bold, complex and flavoursome Chardonnay … A rich, weighty, textural wine that
‘feels’ as good as it tastes” – Bob Campbell MW, www.bobcampbell.nz,
$48.00 Inc. GST