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Gisborne Chardonnay 2017

NZ $17.10 incl GST

"Full-bodied and vibrantly fruity, with fresh, tight, peachy, citrusy flavours and lively acidity."

SKU 01004

Category Classic Wines, Gisborne, Chardonnay and Blends

Description

Winemakers Notes
Vintage 2017 was lovely in Gisborne, especially the early part of it, when the Chardonnay was harvested. We were able to pick clean fruit with good sugar levels. The juice commenced ferment in tank and then was run off to a mixture of seasoned American and French barrels to complete ferment. The wine then stayed in barrel, on gross lees, for a number of months. This wine is based on fruit from Delwyn and Doug Bell’s vineyard in Back Ormond Road, just outside of Gisborne city. It is all Clone 548 which famously is the main clone planted in the famed Corton Charlemagne Grand Cru vineyard in Burgundy. This is supplemented by Clone 15 Chardonnay from Richard McIntyre’s block in Opou.

Analysis

Alc	13%
Acid	7.4g/L
Res Sugar	3.3 g/L
pH	3.49

Tasting Notes

Colour:	As a young wine, this is pale in the glass with pale gold highlights. As the wine ages, the colour will deepen.
Bouquet:	The nose is typical of Gisborne Chardonnay in an early year. It is a delightful melange of peach, nectarine and melon.
Palate:	The palate is full of fresh fruit character, yet also has richness, weight and length.

Cellaring
Gisborne’s warm climate tends to produce chardonnays that show well in their youth. That said, with careful, cool cellaring, this wine will gain further complexity into the medium term.

Food Matches
Brilliant with fish, seafood, poultry and pork.

Suggested Wine List Description
In the absence of oak, the varietal characters come shining through. Lush melon and grapefruit aromas dominate the bouquet. The palette is filled with an avalanche of intense, ripe tropical fruit flavours that develop with every sip.

Independent Reviewer's Comment

“Partly barrel-fermented, this wine offers good value. Light lemon/green, it is full-bodied, with very good depth of peachy, slightly toasty flavours, and fresh acidity keeping things lively. Drink now or cellar.” Michael Cooper, March 2019

Awards