Matawhero Single Vineyard Gisborne Chardonnay 2022

Matawhero Single Vineyard Gisborne Chardonnay 2022"Youthful, new, ripe and pure fruited bouquet showcasing aromas of grapefruit then apple, peach then barrel spice. The wine opens up nicely on the palate with flavours of fresh and baked white fleshed orchard fruits, lemon then gentle barrel spices, a lower oak, older oak impact. Plush textures with a satin cream mouthfeel, a light cashew nut quality, super fine tannins and balanced even finish. Ready to drink from late 2023 through 2028" Cameron

"Youthful, new, ripe and pure fruited bouquet showcasing aromas of grapefruit then apple, peach then barrel spice. The wine opens up nicely on the palate with flavours of fresh and baked white fleshed orchard fruits, lemon then gentle barrel spices, a lower oak, older oak impact. Plush textures with a satin-cream mouthfeel, a light cashew-nut quality, super fine tannins and balanced even finish. Ready to drink from late 2023 through 2028" Cameron Douglas, Master Sommelier, May 2023

Pale straw with golden highlights. Aromas of ripe melon and peach abound with butterscotch and fig notes. A Gisborne favourite, this Chardonnay is rich, ripe fruit, with peach flavours and an inherent creaminess.

The grapes were sourced from the Tietjen’s vineyard in the Hexton Hills or ‘Golden Slope’ region in Gisborne. This vineyard has a rich history in producing premium Chardonnay. Deep clay soils over a limestone base give ideal growing conditions for Chardonnay. The clone is Mendoza, trained to two canes to limit yield and balance the vine. Exposure of the fruit to the sun is the basis of good Chardonnay growing and the vines were not only leaf plucked but also de-lateralised.

After a warm season in Gisborne, the Chardonnay grapes exhibited wonderful intense flavours. Once at optimal ripeness and flavour ready, the grapes were machine harvested at night. No antioxidant was added allowing the Chardonnay’s natural phenolics to oxidise. The grapes were crushed and gently pressed. Cold settled for 36 hours, allowing the juice to spontaneously ferment with indigenous yeast and then cool fermented until dryness. Once dry, we inoculated for malolactic fermentation and when deemed in balance, the wine was sulphured and stabilized to secure the desired ‘malo’ characteristics. The wine was then filtered and bottled.

Food Pairing: Seafood, light cheese, chicken or veal.