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Winemaking notes: Whole bunch pressed slowly over six hours; no additions were made during or post pressing; transferred with a high percentage of solids to one 500 litre oak puncheon and two seasoned French oak barriques for fermentation; natural, eight week fermentation with full malo; remained on original lees in barrel, without stirring or sulphur, until late March 2017; brought together in stainless steel before bottling without fining and filtration.
The Carter Ashmore Vineyard in Marlborough's Fairhall sub-region is situated on an ancient riverbed and the soils are a mixture of layered silt and alluvial gravels deposited over the eons. This site is farmed organically and is planted to the Mendoza clone of Chardonnay. The '16 opens with citrus, sherbet and white floral aromas leading to a crisp, juicy, apple and lime noted palate with great tension and a clean and precise, almost salty close with hints of musk and lemon curd. Tightly wound now (amazing to think it's had 100% malo), this will give more and more with time in bottle.
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