Two hand picks were made of the fruit, one to enhance citrus and mineral characters of the wine and one later for riper flavours. The fruit was chilled overnight to 4°C, before being gently whole bunch pressed. The clarified juice was then racked and warmed before being transferred to barrel and inoculated. Following fermentation, the wine was stirred twice (August and November) with oxygen exclusion. The wine was left unsulphured until December after which it was taken out of barrel, cold stabilised, fined, filtered and bottled.
Located on the free draining soils of the Gimblett Gravels, the Kidnapper Cliffs Vineyard Zones 7 and 8 are the very best Chardonnay blocks on our site.
- Te Awa Vineyard, Hawkes Bay
- Clonal Selection:
- 30% Mendoza, 20% cl15
- Vintage Detail:
- An excellent Hawkes Bay vintage. Dry settled conditions allowed for steady sugar and flavour accumulation with optimally clean and ripe fruit at harvest. Selective hand picking was employed to maximise quality.
- 11 months in barriques
- 10th August 2011