Grown on stoney riverbed soils in the Waipara Valley for twelve months, this Chardonnay has bright citrus fruit flavours which complement the light oak barrel aging, giving a medium-bodied style.
A slow cool fermentation is carried out over four weeks with the aim of retaining as much of the delicate floral, herbaceous fruit flavours as possible. Once completed the wine remains in tank with the yeast lees for a further three months. The wine has a medium-bodied dry finish with typical abundant herbaceous tropical characters. The vibrant acidity creates a long lingering finish.
Salmon fish cakes with a spring salad or grilled chicken with a white wine cream sauce.