We hand harvested our best Chardonnay block on 7th April. The fruit was chilled and trucked to Auckland for whole bunch pressing. About half of the juice went straight to barrel ex the press for a ‘wild and dirty’ ferment and the balance was settled, racked and inoculated before being run off to oak. All of the oak used across the two parcels was French and all of the wine went through MLF. So, overall, the wine is about 50% wild ferment and about 40% new oak. The wine stayed in barrel, on gross lees until 13th February 2017. Post assemblage, the wine was filtered and then bottled on 16th March 2017.
Previous Vintage Tasting Notes - Download PDFs
2014 2013 2010 2009 2008 2007 2006 2005