The Chardonnay grapes were hand harvested on the 20th April and were whole bunch pressed on a long gentle cycle and settled overnight. The juice was fermented in two French oak puncheons (one new, one neutral) which adds to the texture and length of the wine. The wine spent over 12 months in oak and underwent a partial malolactic fermentation.
Beautiful Central Otago stone fruit aromas of fresh apricots and peaches with an accent of fresh lemon zest on the nose.
The palate has defining acidity with creamy texture and great length.
Flavours of fresh ripe lemons, peaches and hazelnuts make a rich yet refreshing wine.