The grapes for this wine were grown in vineyards in the Bridge Pa and Gimblett Gravels sub-regions in the Hawke’s Bay region of New Zealand, where the soils are ancient river beds. A warm and dry summer after a wet spring allowed fruit to be left on the vines so flavours could fully develop. Fermentation was undertaken with a combination of natural and inoculated yeasts in French oak barrels. All of the wine went through malolactic fermentation and was aged in barrels for 6 months.
"Attractively ripe and elegantly fragrant , our Hawke’s Bay Chardonnay offers delightful drinking. A delicious wine with a combination of ripe yellow stone fruit, apricot and roasted nut characters and a creamy, supple mouthfeel." - Winery notes
