100% Chardonnay from Auntsfield Vineyard, Southern Valleys, Marlborough.
Planted in the ancient Greywacke rock and Loess clay soils of this excellent chardonnay vineyard. The naturally cooler climate in the Southern Valleys intensifies flavours and aromas, whilst keeping bright acidity.
Winemaking
The fruit was handpicked and transported to the winery where it was whole bunchpressed. The juice was left to settle very briefly before being racked to barrel with high solids.
Once in barrel it was inoculated with a selection of yeasts - including nonsaccharomyces yeast strains - to add complexity and mouthfeel to the naturally occurring citrus and stone fruit expressions we get from this site. Natural, full malolactic fermentation occurred in spring.
A selection of the six best barrels (1/3 of which were new) was made in February for this premium reserve wine. This wine was left in barrel until November before being carefully racked to tank for bottling, without fining or filtration.

Eye
Golden straw yellow.
Nose
White peach and yellow grapefruit aromatics are supported by subtle cashew butter and citrus blossom aromatics. Some high-quality oak adds a wisp of flinty smoke and some vanilla pod, curry leaf, and butterscotch notes.
Palate
Beautifully textured, taut but elegant with a generosity of flavour. Marzipan, preserved lemon, and spice flavours sprinkled over a core of vanilla bean infused crème Brulé. A delicate oyster shell minerality gives way to a long lingering finish.