5 hl/ha from this tiny, south-east facing home block; slightly variable soils, graduating from top to bottom on the slope, though primarily shallow (10-15cm) glauconitic clays over chalky limestone; 20-25% clay, 5-10% active lime.
Late April pick, whole bunch pressed, no settling. Vineyard yeast ferment of 12 months, half in clay giare, and half in used French demi-muids. Natural, spring malolactic. Ten months on lees in barrel and clay, then transferred to a variable capacity tank for a further 10 months. Bottled unfined and unfiltered. PRODUCER NOTES
"Taut, high energy chardonnay with chalky mineral, citrus, grapefruit, wildflower, cashew nut and bran biscuit characters. A restrained wine with underlying power and an ethereal texture. Should develop well. (Screwcap)" 95pts BOB CAMPBELL MW, www.bobcampbell.nz
95pts BOB CAMPBELL MW, www.bobcampbell.nz
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