This wine reflects a single vineyard Chardonnay from the Te Awanga hills right near the Pacific Ocean. Very cool nights combined with fantastic sunlight hours with cooling ocean breezes and slightly more mild temperature swings make for opulent fruit with amazing acidity. The portion of the vineyard chosen for this wine was Clone 15 and showed some ‘hen and chic’ berry variation. Hand picked in mid-March.
Fruit was whole bunch pressed straight into a small tank and settled over night. Then the juice was put into a range of new, 1yr and old barriques and puncheons. Certain barrels were inoculated with an organic yeast strain and a Burgundian yeast strain while some of the wine went through an indigenous fermentation. The wine was fermented on moderately heavy solids and frequently stirred through primary and a full malolactic fermentation as well as once a week stirring through the Winter and Spring.
Screw cap, Vegan
Delaware, New Jersey, and New York
Hints of flinty nougat, rich toffee, caramelized green apple with hints of toasty brioche and a key lime minerality. The palate has a bright entry with mouthwatering acidity, percolating through the mid-palate showing touches of citrus, oyster shell and rounded, fleshy pears. The length is fresh and persists into a finish of pithy citrus rind and crisp pineapple.