Kawarau 33%, Cairnmuir White 67% Clones: 15 and 6, varying rootstocks Aspect: north/north west sloping elevated glacial terrace Row orientation: east/west Soil: weakly structured light alluvial soils overlaying schist rock Vine age: 23years Trellis system & pruning: VSP, spur
Growing conditions: Characteristically unpredictable Central Otago growing conditions bookended by frost events. Overall, a cool, settled season with good rainfall resulting in long, gentle development of flavour and physiological ripeness. Budburst, flowering and fruit set all right on schedule this year for our cool climate region. Grower Degree Days: 1,100 Rainfall: 426 ml Oct-April REVIEWS Cameron Douglas Aug 2020 93/100 Very attractive cool climate bouquet with aromas of lemon and white peach, blossoms and vanilla, fridgecold butter and a leesy nutty layer. On the palate - youthful, fresh, crisp, citrusy and dry. Peach and oak, some stone mineral flavours with a persistent even finish. Well made with best drinking from today through 2024+.
Whole bunch pressed, bottled unfined Yeast: 100% wild, 90% malolactic fermentation Fermentation: 100% barrel ferment Oak: 10 months in 1-12 year old barriques, 5% new, Gillet/Saury/Francois Freres Lees: 10 months, once monthly battonage
Golden, straw colour. Complex nose of white peach, beeswax and cinnamon with floral notes of honey suckle and elderflower. Palate follows through with pink grapefruit juiciness, fine mineral acidity lending length and focus and the texture of fresh cream from lees ageing. Winemakers Notes: "Our chardonnay in 2019 comes entirely from our home block on Cairnmuir Rd. The vines here are now 23 years old and it is a pleasure to see complexity developing and the wine reflecting the terroir of the sites with stone fruit, citrus and spice notes." Recommended cellaring 5-7 years
- Winemaker: Andrew Keenleyside
- Viticulturist: Mark Naismith
- Harvest dates: April 8th Kawarau / April 15th Pisa
- Brix at Harvest: 22.0 Kawarau
- Alcohol: 13%
- Titratable Acidity: 6.6 pH: 3.17
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