This is a medium-bodied, lightly creamy chardonnay with clean, crisp citrus mingling with riper fruit (like peaches). A bit of butter and toasted nuts add low-notes; finishes with a hint of spicy oak. Read more..
New Zealand is two nearly-connected islands in the south Pacific, about 1000 miles away from Australia, its next closest land mass. Vines were first planted here in 1819 but it wasn't until about 1970 that New Zealander's took their cool, maritime climate seriously enough to get serious about wine. Still, the NZ economy is far more dependent on dairy products than wine, which is its eighth biggest export and only about one tenth of Australia's.
Hawke's Bay, located on the Southeast facing coast of the North Island, is New Zealand's second-largest wine region. The geography mixes hilly topography, river valleys, alluvial plains, and a coastal strip with direct exposure to the Pacific Ocean.
Chardonnay is the most widely planted grape here, at 1,084ha, followed by Merlot, Pinot Gris, Syrah, Pinot Noir, and Cabernet Sauvignon.
The fruit for this wine is sourced from select vineyards planted in the many sub-regions of Hawkes Bay. The individual parcels were harvested separately then fermented in both tank and French oak barriques. A percentage of the wine was allowed to undergo malolactic fermentation for added richness and complexity. The finished wines were left on their lees with regular stirring until blending and bottling (unfined).
This is a medium-bodied, lightly creamy chardonnay with clean, crisp citrus mingling with riper frui..
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