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Gisborne Chardonnay 2018

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
This wine is based on Doug Bell’s vineyard in Back Ormond Road, Hexton, Gisborne. Vintage 2018 was challenging in Gisborne, but Doug is one of New Zealand’s most accomplished growers and so the fruit came off the vine in beautiful condition. It is Clone 548 Chardonnay – a relatively new and high performing clone selected from the Corton Charlemagne Grand Cru vineyard in Burgundy. The block was harvested on 11^th March 2018 and the fruited trucked overnight to Auckland. The fermenting juice went to a mixture of seasoned French and American oak on 16^th March 2018 and stayed in those barrels until 20^th February 2019. The wine was bottled on 20^th March 2019.

Analysis

Alc	12.5%
Acid	7.7g/L
Res Sugar	2.5 g/L
pH	3.53

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

“Beautifully fruited and elegantly complex, the wine shows yellow peach, mango, cedar and vanilla characters on the nose. It's equally appealing on the palate, offering supple texture and refreshing acidity, together with attractive oak infusion, making it very tasty. At its best: now to 2022.” Sam Kim, Nov 2020

Awards