 2008 “Is your Chardonnay a big oaky, buttery number?” I was asked by a punter at a recent trade tasting. “Certainly not,” I proudly replied but before I could wax further, he spun on his heels and was gone! Fair do’s, as it comes down to personal style preference and whilst there are still a few die-hards about, our aim is to more produce a Chardonnay of considerable refinement and elegance. Food friendly for sure, but one which bears witness to the excellence and purity of the fruit we grew to make it.
This wine exudes a charming fragrancy which escapes the glass with the agility of a well muscled yet scantily clad genie. Aromas of tinned pineapple, honeyed white peach, pink wafer biscuit and light grained wheatgerm arise and tantalise. Beneath this lies a base level of clean but comfortably aged oak reminiscent of the little patch they forgot to varnish on the underside of a sandalwood coffee table. A slight macadamia nuttiness and the sensation of dry snapped hokey pokey complete the nose and lead to a palate that is alive with the confidence of youth. There is some lush fruit and an underlying vulcanised seamlessness but it is the liveliness and the whirlpool of flavours that explode with Listerine-like mouth fill which most impress. The multi-pronged acidity lifts the wine aloft like Neptune’s Trident and enlivens every inch of the tongue. Although used sparingly, the low level of new oak adds a warm, friendly touch while the result of 60% malolactic fermentation gives a treacly complexion. I have not been an advocate for aging New Zealand Chardonnays but it is my belief that the more elegant and fruit driven examples tend to mature more gracefully.
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We believe our Chardonnay is best served at approximately 11 degrees Celsius.. |
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