• Oak spice
• Lemon blossom
• Toasted brazil nut
• Fruity & powerful

"Aromas of complexity, richness, power and texture with scents of toasted brazil-nut and baked yellow fruits, citrus peel, a whisper of butterscotch and new oak barrel spices. Youthful, fruity and powerful. On the palate - a full-bodied wine with a satin texture as the wine touches the palate then contrasting textures from oak and acidity then a core of roasted nectarine and baked apple, grapefruit and burnt butter. A vanilla and oak spice layer in complexity and breadth. Delicious, youthful and well made with best drinking from late 2022 through 2028+" Cameron Douglas, Master Sommelier, Apr 2022

From grapes grown on naturally low yielding, 22 year old vines, this wine has vibrancy and complexity, with lemon blossom, grapefruit, peach and earthy clay pot aromas complementing a fresh and focused palate. Fine phenolic texture and minerally acidity add depth and length respectively. The salinity from the ocean, baking spice flavours from ageing in oak, together with juicy tree fruit notes from the grapes, round out what is truly a charming wine from a fantastic vintage. Drinking beautifully now, and enjoy for the next 10+ years.

This wine is a blend of Chardonnay clones 15, 95, 6 and 548 grown on a single vineyard site in our estate owned Waiheke Island Vineyard. We are located on the sun-drenched, western side of the island, facing Rangitoto Volcano. We have predominantly mineralised clay soils over Jurassic era rock. Typically, this type of geology and soil will provide wines with great mid-palate weight and minerality. Our viticulture is meticulous, with the aim of balanced, heathy vines, which bear beautifully ripe grapes with intense concentration of natural Chardonnay characteristics. Harvesting perfect fruit is our first priority.

The ripe fruit was hand-harvested early in the morning whilst the grapes were nice and cool, transported across the road to the winery, and immediately whole bunch pressed. It was then pressed directly to barrel, leaving textural Chardonnay juice to enter wild yeast fermentation. No malolactic fermentation on this wine, to preserve the natural acidity of our warmer sub-tropical climate. Following barrel ferment, the wine aged in oak puncheons and barriques (18% new) on full lees for 12 months before assemblage, and then a further 5 months integrating together as a blend in tank, before bottling.

Cable Bay Vineyards is dedicated to crafting exquisite wines known for their subtlety, elegance and depth. Taking an Old World approach and combining it with New World techniques, Cable Bay’s opulent wines are a stylish reflection of the land where they began. All of Cable Bay’s vineyards are accredited with SWNZ (Sustainable Wine Growing New Zealand).