Awarded Classic Status.
Budburst was early because the weather over that period was one of the warmest ever recorded. Late spring and early summer however, were unseasonably cool and cloudy, sufficiently slowing the development of the grapes to cause us concern. The skies then cleared and we had three to four months of unbroken sunshine. This enabled us to leave the fruit on the vine to attain excellent maturity and ripeness.
The vines, most of which are over a quarter of a century old, grow on north facing, gradually descending terraces. The site is warm during the day, but cool during the night which allows the fruit to ripen fully while retaining good natural acid levels. There is good drainage, which is helped by stones being intermingled with the soil. The variety of chardonnay, from which the wine is made, naturally produces low crops and this is enhanced by the vines being on their own roots and not grafted. A period of cooler weather, mentioned above, occurred over flowering and added to the low crop levels, which has given the wine extra depth and concentration.
We use traditional Burgundian winemaking methods. The fruit was hand harvested late April, the timing of each picking being planned to strike the best balance between the fruits’ ripeness, freshness and acidity. The unclarified juice obtained by gentle pressing was put into large oak barrels (puncheons), where it was allowed to undergo primary fermentation by the grapes’ indigenous yeasts. When this had stopped the wine was left maturing in these barrels over winter. When the cellar warmed in the early summer after harvest the wine commenced secondary (malo-lactic) fermentation naturally without the addition of micro-organisms. The exact amount of malo-lactic fermentation permitted was judged by regular tasting. After a year the wine was removed from the barrels and carefully blended according to taste and put into stainless steel tanks to help it further mature and marry prior to bottling 6 months later. The use of puncheons, only a minority of which were new, and completion of maturation in tank has lessened the pickup of any oak flavours and allowed the fruit to express itself.
The bouquet and flavour suggest lemons, limes, white fleshed peaches, yellow plums and melon. There is a complex seam of savoury nuances hinting at barbeque meats, sweet corn, wood smoke and liquorice. The wine seems to expand in the mouth to become powerful but remains muscular and taut with a core of minerality and tangy acidity, which flow through the wine, draws out its lingering aftertaste. While ready to drink on release, it should cellar well 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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