Awarded Classic Status.
A warm but not overly hot summer was followed by a perfect autumn. As the leaves turned golden, days of unbroken sunshine ensured perfect ripening of the grapes with the retention of good levels of acidity. Very low crop levels produced a wine with splendid concentration.
After harvest the whole berries were gently pressed without prior crushing. The resultant juice was put into French oak barriques and allowed to undergo fermentation to dryness. Part of the fermentation was spontaneous, using the grapes own yeast. It was kept on its yeast lees for almost a year to help fill out the mid palate and to add additional flavour nuances. In the spring after harvest, when the weather warmed, it went through its secondary or malo-lactic fermentation under the influence of the wine’s indigenous bacteria.
The wine provides a complex array of intertwining aromas and flavours which evoke memories of citrus fruits, greengages, toasted sweet corn and butterscotch. It expands in the mouth to become concentrated and full but yet has a spine of racy acid which will help the wine mellow and age. While ready for drinking, it will reward cellaring. This chardonnay is expected to grow in stature and complexity for 4-6 years and to drink well in excess of a decade.
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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