Grown in the vineyards of the van Asch, Waghorn and Johns families.
LOCALITY
Awatere Valley (67%), Wairau Valley (20%), Southern Valleys (13%), Marlborough, New Zealand.
SPECIFICATIONS
Alcohol 13.5%
Residual sugar 1 g/l
Total acidity 5.9 g/l
pH 3.4
92 POINTS OUTSTANDING
“A fresh and crunchy chardonnay with pureed apples and stone and chalk undertones. Medium body. Delicious fruit and a minerally finish. Drink now. Screw cap.” NOV 24
James Suckling
4.5 STARS “EXCELLENT”
“Already highly enjoyable, this wine was hand-harvested in the lower Wairau Valley, Southern Valleys and Awatere Valley. Fermented and matured for nine months in French oak barriques and puncheons, it is bright, light lemon/green, with a fragrant bouquet. Mouthfilling and vigorous, it has generous, vibrant, peachy, citrusy flavours, mealy and biscuity notes adding complexity, and excellent harmony and length. Best drinking 2026+.” 2024 Edition
Michael Cooper New Zealand Wines: Michael Cooper’s Buyer’s Guide
91 POINTS “HIGH QUALITY”
TOP RANK
“Bone-dry chardonnay with grapefruit, roasted chestnut, marzipan and subtle nutty oak flavours give an appealing contrast between fruit and savoury characters. Drink 2024-2028.” DEC 24
Bob Campbell, Master of Wine The Real Review
Climate: After a wet winter, spring was drier and warmer than normal, but regular rain events kept vines growing and in good health. Budburst was very good, and bunch numbers per vine were ahead of the long-term average. Through late spring and summer wet and humid conditions prevailed, and the outlook was for a difficult harvest period with high fungal disease potential. Late summer and autumn were very good, with sunny and dry weather that helped the harvest come through in very good condition and about a week later than recent seasons.
Soils: Free-draining stony alluvium.
Vine Management: Standard trellis with pruning to two canes and vertical shoot positioning. Vines are trimmed closely, well tucked, with minimal leaf plucking. Extensive fruit thinning enhances concentration of flavour.
Harvest Date: Between the 28th of March and the 15th of April, 2023.
The fruit was hand-picked and whole bunch pressed. Only the free-run juice was used, and this was fermented in French oak puncheons, using both select and wild yeast. Frequent bâtonnage, full malolactic fermentation and 9 months’ barrel maturation have added to the texture and complexity. This wine is unfined.
Bottled 22nd February, 2024
