Alcohol Content

12.9%

Vinification

The grapes were whole bunch pressed in our bag press. Some of the juice went straight to barrels from the press and was fermented with natural flora yeasts. The balance of the juice was partially settled. Fermentation was conducted in barrels with the temperature peaking at 25C. On completion of fermentation the wine was sulphured and pH adjusted. The barrels were stirred weekly for 10 months and were matured in oak for 11 months. Prior to bottling the wine was stabilized, fined and filtered.

Composition

100% Hawkes Bay Chardonnay

Barrel Percentage

100% new French oak barriques

Bottling

The wine was bottled on the 10 April 2001

Sensory

Colour:  Brilliant clarity.  Pale yellow with green hue 
Aroma:  Delicate amd complex aroma of sweet ripe grapefruit integrated with mealy / toasty refined oak 
Palate: Medium bodied wine with refined ripe fruit and a leesy / biscuity mid palate which leads to a silky toasty finish 
Excellent acid balance.  A very classy wine that has power and elegance.

Cellaring

The wine will continue to develop for 4 years