Raukawa, Haumoana, Bridge Pa, Gimblett Gravels
Picked: 1st to 21st March
Titratable acidity 5.3 g/l
Residual sugar 1.2 g/l
2016 was a warm growing season in Hawke Bay and included a typically dry late summer, perfect for Chardonnay winegrowing.
The grapes were sourced from four uniquely different vineyards sites in Hawkes Bay, each harvested separately and then gently pressed without crushing or de-stemming. This helped to discourage phenolic pickup and improved the texture and aging ability of the wine. The fermentations included both indigenous yeast and malo-lactic fermentation in French oak barrels for eleven months followed by four further months on full lees in tank.
Typically fresh aromatics of quality Hawkes Bay Chardonnay are evident including citrus, white flowers and stone fruit. These are complemented on the palate by a creamy richness from aging on lees. Roast hazelnut, almond and hints of gunflint result from the indigenous fermentation in barrel.
It displays delicacy but richness and is a fantastic match with many dishes. Think rich seafood or creamy roast chicken.