Predominantly from Doc’s Block by the sea at Haumoana.
The vines here are about twenty years old and have previously
served up some of Hawke’s Bays finest Chardonnay grapes.
We’ve blended in organically certified chardonnay from another
of our blocks where the vines are twelve years old and
planted on an ancient river terrace along the Ngaruroro River.
Autumn 2017 was warm but unsettled. Vine yield was kept at
between 1.3 and 2.0 kg per vine to ensure acid balance, flavour
We whole bunch pressed hand-picked fruit and ran the juice
straight to new and seasoned French oak barriques, around
50% of which were new. Wild ferment took a while to get
underway, however once it got going it fermented hot and fast.
Around 40% natural MLF took off in spring, the wine then
rested on gross lees for around nine months before it was
bottled. With the mix of a moderate alcohol, low pH and bright
acidity, this wine is going to age beautifully.
Subtle mineral, toast and peach characters on the nose with
lemon curd and a precise, taut palate. The wine is chalky,
complex, mouth-filling and packed with Hawke’s Bay.