• Vanillin oak
• Grapefruit & peach
• Brioche & vanilla
• Lingering finish

"Wonderfully composed and gorgeously expressed, the enticing bouquet shows summer peach, mango, lemon zest, vanillin oak and brioche characters. The delectably flavoursome palate displays excellent fruit purity, combined with splendid complexity, leading to an impressively long, expansive finish. Richly textures with beautifully pitched acidity, making it hugely appealing. At its best: now to 2033" Sam Kim, Wine Orbit, Oct 2024

"​This barrel-fermented and barrel-aged Chardonnay is elegantly structured with good intensity fruit, layering refined spice and integrated toastiness; a well-balanced creamy mouthfeel injects seamless acid tension and drives a long length with precision" Candice Chow, Wine Chat

"A delicious wine with core aromas of grapefruit and peach, ripe red apples and quince. The layers of lees and oak along with a quiver within the acid-line frame the core fruit flavours seamlessly. Fine fruit tannins with a tickle of some wood tannins as well add to the mouthfeel with the fruit core and saline remain the focus on the palate. Delicious and well made with best drinking from late 2024 through 2029" Cameron Douglas, Master Sommelier, Nov 2024

"The 2023 vintage (****1/2) was made with "meticulous picking" and "barrel fermentation".  Bright lemon/green, it is full-bodied, with generous, vibrant, stonefruit flavours to the fore, mealy and buttery notes adding complexity, balanced acidity and a slightly creamy texture.  A vigorous, youthful wine, it should unfold well during 2025-2026" Michael Cooper

Fresh citrus blossom and spring flowers mingling with sweet vanilla and cooking spices from the subtle oak influence. The palate is energetic with candied citrus peel, barbequed nectarine and subtle oak nuances. The texture is seamless and the length is impressive, with lingering citrus peel aftertaste.

Harvested from Ohiti Valley and Mangatahi vineyards of Hawke’s Bay, from Mendoza clone and 548 clone Chardonnay vines. Hand harvesting ensures pristine fruit for wine quality and purity. Vineyards are vertical shoot positioned with open canopies managed under the Sustainable Winegrowing NZ (SWNZ) programme with zero residues.

Hand-picked Hawke’s Bay Mendoza clone Chardonnay was whole bunch pressed, with just the free run juice sent to ferment in new and seasoned French oak barriques. No additions were made to the juice prior to ferment. A percentage of barrels were indigenous ferments, the balance with a selected Chardonnay yeast. The wine was aged in barrel for 11 months prior to minimal handling for bottling preparation.