Wine by Region Gisborne

'Big & Buttery' SV Gisborne Chardonnay 2018

NZ $23.75 incl GST

GOLD MEDAL WINNER A blast from the past?

Sorry, all gone Sorry, there are only 300 of this item currently in stock. the selected product is not available.


Select Vineyards Wines, Gisborne, Chardonnay and Blends


Winemakers Notes

In 2018 we again used Delwyn and Doug Bell’s Clone 548 Chardonnay to craft the Big and Buttery. This is a dry-grown block in their vineyard on Back Ormond Road, just out of the city of Gisborne. The wine was fermented in American oak barrels (just over one third new). Once the primary fermentation was finished, all of the barrels then went through a secondary malolactic fermentation. This imbues the wine with buttery notes. The wine went into barrel on 15th March 2018 and came out of barrel on 26th February 2019 – so 11 months in oak.

Alc 13%
Acid 6.6g/L
Res sugar 3g/L
pH 3.30

Tasting Notes
Colour: Pale gold in the glass at bottling, but will slowly deepen with time.
Bouquet: Stonefruit and melon backed by vanillary oak and a buttered pop-corn character from the MLF.
Palate: Big, rich and weighty, yet with elegance and finesse.

Already approachable, but will cellar happily into the medium term in a cool environment.
Food Matches
The oak ageing makes this wine an excellent match with full flavoured rich dishes, in particular poultry, pork, salmon and crayfish.
Suggested Wine List Description
Cellar door (& on-line) only, won't be on any wine lists!

Independent Reviewer's Comments
“For those who want to “relive the 80s”, this is a bold chardonnay style, fermented and aged for 11 months in American oak barrels (33% new). Bright, light yellow/green, with a fragrant, toasty bouquet, it is mouthfilling, with balanced acidity and strong, youthful, peachy, toasty flavours.” Michael Cooper
Gold Medal New World Wine Awards, October 2019
Four Stars Winestate Magazine, May 2020

Previous Vintage Tasting Notes - Download PDFs

2017 pdficon_small.gif  2016 pdficon_small.gif 


In order to assist us in reducing spam, please type the characters you see:

You may also like