• French oak
• Ripe stone fruit
• Brioche & cashew
• Moreish acidity

"There's a youthful intensity and bold energy to this wine with aromas of baked nut and roasted peaches, fresh red apple, quince and golden queen peach. Spices of vanilla then burnt butter layer in some complexity and seduction. On the palate a youthful wine with plenty of acidity and weight, a satin texture touches first then some firmness from youth and moments of newer wood all softened by fresh ripe fruit flavours and warming alcohol. Flavours of nut and ripe fruits at the core return. Always a well made from this producer offer best drinking from late 2023 through 2027" Cameron Douglas, Master Sommelier, Apr 2023

"Attractively ripe and inviting, the bouquet shows golden peach, orange peel, nougat and hazelnut aromas, leading to a silky-smooth palate that's succulent and rounded. Beautifully composed and expressed with a lingering delectable finish. At its best: now to 2025" Sam Kim, Wine Orbit, Apr 2023

"Light, supple chardonnay with vanilla, grapefruit, white peach, roast chestnut and spicy oak flavours supported by tangy acidity that helps drive a moderately lengthy finish. Appealing purity. Simple but nicely balanced. 2023-2028" Bob Campbell, Master of Wine, Real Review, Apr 2023

Our Grove Mill Chardonnay 2022 has an intensely fruited nose with aromas of ripe stone fruit and citrus with supporting brioche and cashew notes from balanced oak use. The palate is intense and savoury, fine French oak flavours mingle with citrus and white stone fruit. A moreish acidity and rich palate pull the wine through a long finish.

The fruit for our Chardonnay was primarily harvested from our lower Wairau vineyards giving us a variety of character. Good soil and canopy management, cold nights during ripening, and a warm and dry summer maintain concentrated flavours in the grapes.

The grapes were selectively harvested and brought straight into the winery, where they were gently pressed before being settled into tank. Following a short settling time, the juice was barreled down to French oak for fermentation. 30% of the barrels went through wild fermentation. Post ferment, the barrels were stirred regularly to help malolactic conversion and promote structure. The wine was then matured in barrels for 11 months before being blended and prepared for bottling.

We’ve been making wine with as much thought for our environment as wine excellence for over 30 years. We’re carrying our enduring legacy of sustainability into the future.