The Matakana region’s warm northern summers and temperate maritime climate allow us to harvest fruit that is very ripe with intense fruit flavours – ideal for developing a full-bodied, fruit-driven, complex Chardonnay.
The vines are cultivated by hand and, to maximise fruit flavours, given the gentlest handling, with whole-bunch pressing and slow, cool barrique-fermentation. Thirty per cent of the wine undergoes a malolactic fermentation to add further complexity. The wine is barrel-matured on yeast lees for 9 months, predominantly in new French oak barriques.
This is an elegant wine with a graceful, golden hue. It beckons with a full aroma of ripe golden peach and rock melon, and charms with subtle hints of caramel and toasty oak. Luscious ripe flavours of sweet fig, grapefruit and melon follow on a silky smooth palate topped with an indulgent buttery creaminess. Distinctive and well-integrated oak adds a toasty complexity, and a long, seamless finish completes the experience.
This refined and complex wine is particularly memorable with indulgent dishes such as avocado and pistachio-crusted snapper with a rich lemon beurre blanc, or handmade tortellini filled with prosciutto, mozzarella, parmesan and chicken in a creamy sauce.
Cellar potential: 2-3 years