VINEYARD: The hand-picked 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.
CLONES: Mendoza, 2/23, Cl.15, Cl.95, and MVIG1
VINIFICATION: Grapes were hand-sorted before being whole-bunch pressed and then sent straight to barrel. Each parcel was naturally fermented in French Oak, twenty percent of which was new. Following primary fermentation the wine went through malolactic fermentation, which occurred naturally in barrel. After 11 months in oak the wine was blended and lightly filtered and bottled without fining.
The finished wine has an alcohol of 13.5 percent, pH of 3.44, 7.0g/L titratable acid and 2.0g/L residual sugar.
WINEMAKER'S NOTES: The nose exhibits aromas of citrus, toasted almond and apple crumble. The palate is focused with hints of grapefruit, nectarine and peach supported by a firm balanced acidity.
CELLARING POTENTIAL: Drinking well now and will improve over the next five years
"90 points. Naturally fermented and aged (11 months) in French oak barriques, 20% new, the 2009 Chardonnay gives pronounced notes of apricots and honeydew melon with nuances of honeyed toast, ginger and cashews. Medium bodied with a silky texture and refreshing acidity, it gives plenty of expressive peach and nutty flavors, finishing long and creamy. Drink it now to 2015+."
Lisa Perrotti-Brown, The Wine Advocate #197, October 2011
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