Odyssey RESERVE Iliad Chardonnay 2025 750ml
Only
$29.99
"Richly fragrant, youthful and creamy, with a tight array of intense grapefruit, peach and fig flavours, it shows lovely delicacy and depth. A lovely expression of Gisborne Chardonnay, fruit-forward and flavoursome. Lifted citrus, floral and peaches on the nose, followed by a full, rich palate showing round, silky texture and well-balanced acidity. “Top vintages represent Gisborne Chardonnay at its finest” – Michael Cooper. Winemaking/ The Handpicked grapes are whole bunch pressed. The juice, once settled, is filled into a mixture of 1,2 and some 3-year-old fine-grained French barriques. Barrels are selected based on toasting levels, forest origin and seasoning to best suit our fruit. Most of the barrels are fermented with indigenous yeasts found on the grapes. The wine is left in the barrels for a year with some stirring of the lees. This imparts a creamy texture to the wine and accentuates the fruit flavour. The wine undergoes a full malolactic fermentation. The malic levels in the ripe Gisborne fruit are not high, so the wine does not show obvious lactic character. For us, it imparts a desirable complexity. After 12 months, the wine is blended, selecting only the best barrels."
Alc 13.8%
"Richly fragrant, youthful and creamy, with a tight array of intense grapefruit, peach and fig flavours, it shows lovely delicacy and depth. A lovely expression of Gisborne Chardonnay, fruit-forward and flavoursome. Lifted citrus, floral and peaches on the nose, followed by a full, rich palate showing round, silky texture and well-balanced acidity. “Top vintages represent Gisborne Chardonnay at its finest” – Michael Cooper. Winemaking/ The Handpicked grapes are whole bunch pressed. The juice, once settled, is filled into a mixture of 1,2 and some 3-year-old fine-grained French barriques. Barrels are selected based on toasting levels, forest origin and seasoning to best suit our fruit. Most of the barrels are fermented with indigenous yeasts found on the grapes. The wine is left in the barrels for a year with some stirring of the lees. This imparts a creamy texture to the wine and accentuates the fruit flavour. The wine undergoes a full malolactic fermentation. The malic levels in the ripe Gisborne fruit are not high, so the wine does not show obvious lactic character. For us, it imparts a desirable complexity. After 12 months, the wine is blended, selecting only the best barrels."
Alc 13.8%
