Awarded Classic Status.
Spring was mild and encouraged early budburst and development of the new growth on the vines. The weather became cooler over flowering in early summer, resulting in a relatively small crop of grapes setting. The rest of the season was warm but not excessively hot and there was a long Indian summer. The fruit ripened beautifully with intense flavours and concentration while the natural acidity was retained.
This wine is made entirely from the Mendoza clone of chardonnay. Following harvest the whole berries were gently pressed without crushing. The resulting unclarified juice was put into French oak barriques, of which 30% were new, and allowed to undergo fermentation without artificial cooling. When the fermentation was completed the barriques were topped and the wine was kept on its natural yeast lees or sur lie for 15 months. In the spring after harvest the wine went through spontaneous malolactic fermentation by the action of its indigenous bacteria.
The wine has a generous aroma and flavour reminiscent of sweet corn, peaches and honeydew melon, overlain with a savoury butterscotch complexity. As the season was not excessively hot, citrus fruit flavours were encouraged and there are distinct lemon and lime elements. It has a tight-knit focussed structure with a crisp fresh lingering finish. Although ready to drink on release, it will improve with cellaring.
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….” .