Awarded Classic Status.
An exceptionally early budburst was brought about by a very mild spring. Warm summer days with cool nights and a balmy, dry autumn produced healthy, beautifully ripened fruit while retaining a wonderful balance and crispness.
The vines, which are 25 years old, on their own roots, grow in well drained, stony soil on a series of north facing, gradually descending terraces. The site is warm during the day but cool at night, resulting in good ripening while retaining the berries natural acids. Our main variety of chardonnay, known locally as Mendoza, typically produces light crops of small berries and hence tends to make concentrated wines.
We use traditional Burgundian winemaking methods. After picking in mid-April, the fruit was gently pressed and the unclarified juice put into large French oak barrels (puncheons), only 30% of which were new. There it underwent spontaneous primary fermentation by the grapes’ own yeasts, (without any temperature control, other than the cool nights of the late autumn). The wine then rested on this yeast deposit (sur lie). In the summer after harvest it started to go through natural secondary (malo-lactic) fermentation by its indigenous micro-organisms. It was regularly tasted during this time and the process stopped when ideal balance was achieved. After a total of 1 year in puncheons the wine was blended and put into a very large, old, oak vat to allow it to further integrate prior to bottling, which was 20 months after harvest.
There is a complex interplay of fruity and savoury elements. Impressions of peaches, yellow plums, greengages and citrus fruits blend with those of breakfast cereal, lightly buttered toast, wood smoke and liquorice. While it has presence in the mouth, initially expanding and starting to show its weight, it is kept tight knit by a stream of minerality which flows through the palate and draws out its tangy after-taste. Although ready to drink on release, with careful cellaring it should continue to develop a range of additional nuances in the bottle over the next 5 or 6 years and live for a decade or more.
Awarded Classic Status.
"Although wine makers Matthew and Lynnette look as though they have just got in from an all night rave they are presently producing some of New Zealand’s most exhilarating, Burgundy inspired white wines...".
“..complexity builds as the wine rests on the palate; specific use of oak adds texture and length.A great wine that teases the palate in all the right ways..”
“…The wine has a linear core following a fine, textural thread, unveiling layers of savoury stonefruit and nutty detail with subtle oak and minerally nuances as it carries to a long, softly refreshing finish. This is a complex-flavoured savoury, stonefruit and nutty Chardonnay with excellent vitality and fresh acidity . . .”.
This Chardonnay comes from North Canterbury’s best known winery, Pegasus Bay, whose reputation has been forged on making great whites – particularly full bodied Rieslings but also exceptional good Chardonnays, which can age well. This is due to the cool climate delivering grapes with vibrant acidity, which preserves these lovely fleshy whites.
One of the best NZ Chardonnays I’ve tasted this year. This youthful Chardonnay is taut and linear, focused and elegant. It gives attractive flinty sulphide-derived characters, as well as white stone fruit. New French oak adds a hazelnutty layer. High level of concentration in mouth suggests low yields, and combined with a long finish, this Chardonnay exudes quality.
“…Reticent, pure aromas of lemon peel, lime, minerals and white pepper. Densely packed and subtly complex, with citrus and nectarine flavors complemented by spicy oak and a captivating leesy quality that contributes texture as well as another flavor element. More Burgundy than New World in style in spite of its mid-palate sweetness….” .
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