Winemaker Comments

The wine is made from handpicked fruit of outstanding quality and optimal flavour ripeness. The bunches were whole-bunch pressed to 228L Burgundian oak, 25% new. It is a wild yeast fermented Chardonnay which purposely did not go through malolactic fermentation and remained in barrel, on lees, for 11 months. It is a balanced, well-structured coastal Te Awanga single vineyard Chardonnay showing great fruit concentration and a subtle nuttiness with good texture and length.

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