Style and tasting note:
This wine illustrates the wonderful minerality that the clay soils in the Moutere are famous for. As with our other wines, we tried to make a wine that is genuinely unique and therefore we wanted the site to show. The wine shows a Chablis-like freshness in a burgundian style.

We also did not want fat flabby chardonnay; there are enough of them. In stead we aimed at a wine that was truly dry, so it can be had with good cuisine.
This Chardonnay although very mineral, also shows the fruit purity that you get in New Zealand and this we believe is emphasised by about half the vines being on their own roots.
This lime, lemon and grapefruit flavours are wrapped in a structure of refreshing acidity that shows the classic style this wine was made in and will enable this wine to age for another decade. It shows well-integrated oak.

Winemaking:
The fruit were hand –picked and whole-bunch pressed. True to our approach of letting the site show, we used natural fermentation in barrel and aged the wine for 8 months on lees.
The barrel aging process was carefully planned and monitored not to get a heavily toasty, oaky chardonnay and the wine went through partial malolactic fermentation in the spring.