Commercial description

The cool yet sunny environment of our Te Awanga Vineyard near Cape Kidnappers allows the development of intense Chardonnay flavours in the grapes, captured using traditional winemaking techniques seen in the Chablis region of France.

TASTING NOTE
Pale lemon straw with faint green hue. Complex and refreshing aromatics of melon rind, sea spray, honeysuckle and a hint of beeswax. Very precise across the palate with ripe citrus and subtle oak highlights and a long, texturally dry and almost saline-like finish.

FOOD MATCH
Fresh seafood

RECOMMENDED CELLARING
3-6 years from vintage

VINTAGE CONDITIONS
Warm & dry summer, wet final ripening period

PRODUCTION LEVEL
31 hl/ha average

HAND HARVESTED
85%

DESTEMMED
15%

FERMENTATION VESSEL
Combination of French oak cuves, puncheons and top stainless steel tanks

FERMENTATION
Indigenous and inoculated

BARREL TYPE
French oak puncheons

12.5%