2007 Chardonnay

VINEYARD: The fruit comes from our clay-rich hillside Raupo Creek vineyard and the Home vineyard which is made up of a variety of free draining Waimakiriri soils. Fifteen different parcels of Chardonnay were hand-picked from our vineyards between March 23 and April 4.

CLONES: Mendoza, 2/23, Cl.15, Cl.95, and MVIG1

VINIFICATION: The fruit was hand-sorted before being whole-bunch pressed and then sent straight to barrel. Each parcel was fermented separately in French Oak, 15 percent of which was new, using only wild yeasts. Following primary fermentation the wine went through malolactic fermentation, which occurred naturally in barrel. The wine was blended in February and has been lightly filtered and bottled without fining.

The finished wine has an alcohol of 13.5 percent, pH of 3.5, 5.5g/L titratable acid and less than 1g/L residual sugar.

WINEMAKER'S NOTES: The nose exhibits gun smoke and aromas of citrus and toasted almond with a suggestion of toffee. The palate is viscous with hints of grapefruit and salted caramel, supported by a firm balanced acidity. It is drinking well now, but will improve over the next five years.

CELLARING POTENTIAL: Drinking well now but will improve over the next five years

"“89 Points.
The 2007 Chardonnay was hand-picked and whole bunch pressed, matured in French oak barriques for 11 months on its lees. It has a well defined, slightly introspective nose but with good definition. Crisp on the entry with more yeasty, leesy elements coming through on the mid-palate, lending it character and poise. Touches of tropical fruit towards the finish where judicious use of oak lends it great clarity. Very fine."
Neal Martin, The Wine Advocate #184, September, 2009

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