2019 Chardonnay

Gimblett Gravels Vineyard, Hawke’s Bay
Family Collection

$39.95

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Made from multiple parcels of Chardonnay clones planted on the stony soils within the Gimblett Gravels Vineyard, each parcel contributes a unique character to the wine.
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Tasting Notes

Pale lemon straw. The ultimate balance between restraint and power. The wine has an overwhelming sense of vitality. A palate that wanders through lemon pith and grapefruit characters to typical brioche and fresh cashews. A stellar representation of our house style.

Food Match
Roasted free-range chicken. Cream-based fresh pasta dishes

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
Wet up until Christmas, then dry and warm through ripening period. Iconic.

Brix
22.6 average

Production Level
58 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
23%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb – 20

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.46

Acidity
5.25 g/l

Tasting Notes

Pale lemon straw. Classic Gimblett Gravels Chardonnay aromatics of white blossom, nectarine, and a subtle lift from the finest French oak. Beautifully refined on the palate with intriguing tension between sweet fruit and textural phenolics as it finishes long and dry.

Food Match
Poultry

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
Warm and dry summer, with a rain event mid ripening

Brix
22.5 average

Production Level
28 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
19%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Jan -19

WINE ANALYSIS

Alcohol
13

Residual Sugar
Nil

pH
3.46

Acidity
5.25 g/l

Tasting Notes

Pale lemon straw. Classic Gimblett Gravels Chardonnay aromatics of white blossom, nectarine, and a subtle lift from the finest French oak. Beautifully refined on the palate with intriguing tension between sweet fruit and textural phenolics as it finishes long and dry.

Food Match
Poultry

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
Warm and dry summer, wet final ripening period

Brix
21.5 average

Production Level
39 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
28%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb – 17

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Nil

pH
3.36

Acidity
6.0 g/l

Tasting Notes

Pale lemon straw. Lifted nose of toasted nuts, peach, citrus blossom and subtlety of oak in the background. A lovely feel of tension through the palate with ripe stone and citrus fruits long lasting with a dry textural finish. A classic Hawke’s Bay Chardonnay.

Food Match
Poultry dishes

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
El Niño. Cool and wet start with a warm finish to the summer.

Brix
22.6 average

Production Level
57 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
28%

Maturation
10 months

Fining
No

Filtration
Yes

Bottled
Feb-17

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Dry

pH
3.38

Acidity
5.9 g/l

Tasting Notes

Pale lemon straw. Bright nose of ripe apple, peach, freshly cracked river stones and the finest of oak. Wonderful concentration of rich stone fruits with citrus like acidity and good phenolic tension to carry the wine long towards the dry finish.

Food Match
Poultry dishes

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
22.1 average

Production Level
58 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation
Vessel French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
28%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb-16

WINE ANALYSIS

Alcohol
13.4

Residual Sugar
Dry

pH
3.3

Acidity
5.5 g/l

Tasting Notes

Youthful pale straw. Beautiful aromatics of ripe stonefruits meld with a floral blossom lift and roasted nuts for a very classical nose. Fleshy on the palate but with lovely integration of ripe fruit flavours, fine acidity and complex yeast derived textural notes. The finish is long and dry.

Food Match
Seafood and chicken dishes

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
22.9 average

Production Level
43 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
28%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb-15

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Dry

pH
3.28

Acidity
5.4 g/l

Tasting Notes

Youthful pale straw. Lovely aromatics of white flowers, peach, biscuit and flint. Integrated fresh flavours of stone fruits, lemon zest and roasted nuts create a generous and complex feel across the palate which is elegant and long on the finish.

Food Match
Seafood and chicken dishes

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
22.9 average

Production Level
43 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
20%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb-14

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Dry

pH
3.2

Acidity
4.9 g/l

Tasting Notes

Pale straw with youthful green hues. Fresh and intense aromas of flint, poached peaches and honeysuckle. Sweet fruit and subtle oak tannin fills the palate with the seasonal fresh acidity providing great length and elegance.

Food Match
Rich shellfish

Recommended Cellaring
1 to 5 years from vintage

Vintage Details

Vintage Detail
Cool and wet, late ripening

Brix
22.4 average

Production Level
45 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
80%

Destemmed
20%

Fermentation Vessel
French oak puncheons

Fermentation
Inoculated

Barrel Type
French oak puncheons and barriques,

New Barrel %
28%

Maturation
10 months

Fining Yes

Filtration
Yes

Bottled
Feb-13

WINE ANALYSIS

Alcohol
13

Residual Sugar
Dry

pH
3.28

Acidity
5.5 g/l

Tasting Notes

Pale straw with youthful green hues. Complex aromas of white florals, hazelnut, white peach and nectarine. Fresh, well balanced acidity brings life to a palate full of rich yet subtle flavours of stonefruits, roasted nuts and cream.

Food Match
Rich shellfish

Recommended Cellaring
1 to 5 years from vintage

Vintage Details

Vintage Detail
Warm, LaNiña Summer

Brix
22.3 average

Production Level
42 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
80%

Destemmed
20%

Fermentation Vessel
French oak puncheons and barriques

Fermentation
Inoculated

Barrel Type
French oak puncheons and barriques,

New Barrel %
28%

Maturation
9 months

Fining
Yes

Filtration
Yes

Bottled
Feb-12

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Dry

pH
3.3

Acidity
5.6 g/l

Tasting Notes

Pale straw in colour streaked with youthful green hues. Peach and nectarine combined with lifted florals of jasmine and acacia indicate the quality of this vintage. Our trend to a tighter expression is balanced by the richness of fruit and the nutty, creamy complexity provided by oak and lees aging.

Food Match
Shellfish

Recommended Cellaring
Up to 5 years from vintage

Vintage Details

Vintage Detail
Cold, wet start followed by dry but cooler conditions

Brix
23.4 average

Production Level
36 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
24%

Maturation
9 months

Fining
Yes

Filtration
Yes

Bottled
Feb-11

WINE ANALYSIS

Alcohol
13.87

Residual Sugar
<2 g/l

pH
3.38

Acidity
6.1 g/l

Tasting Notes

Very pale straw colour streaked with youthful green hues. A combination of lemon, nectarine, acacia flowers and flint provides a subtle yet complex aroma. Our tightest Gimblett Gravels Chardonnay yet. Medium weight, steely acidity and fresh fruit flavours. It has great persistence which releases waves of high floral note complexity on the finish.

Food Match
Scallops, rich and creamy seafood dishes

Recommended Cellaring
Up to 5 years from vintage

Vintage Details

Vintage Detail
Sunny and warm, outstanding

Brix
23.1 average

Production Level
36 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
0%

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
23%

Maturation
10 months

Fining
No

Filtration
Yes

Bottled
Feb-10

WINE ANALYSIS

Alcohol
13.35

Residual Sugar
<2 g/l

pH
3.19

Acidity
6.4 g/l

Tasting Notes

A pale straw colour with youthful green hues. Aromatically, characters of peach and citrus blossom are integrated with oak derived notes of hazelnut and vanilla. The rich yet taut palate unleashes waves of flavour and is given structure via citrus acidity. Great persistence completes this seamless Chardonnay.

Food Match
Rich shellfish dishes

Recommended Cellaring
Up to 5 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
23.8 average

Production Level
45 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
Yes

Destemmed
No

Fermentation Vessel
French Oak Barriques

Fermentation
Spontaneous

Barrel Type
French Oak

New Barrel %
42%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb-09

WINE ANALYSIS

Alcohol
14.35

Residual Sugar
2 g/l

pH
3.23

Acidity
6.45 g/l

Tasting Notes

Straw colour streaked with green hues. Ripe peach, mandarin and citrus blossom meld beautifully with notes of hazelnut and cream. The powerful fruit flavours flow through the mouth, and the palate is rich yet matched by fresh acidity providing a taut structure and long, mineral-infused finish.

Food Match
Rich seafood dishes

Recommended Cellaring
Up to 5 years from vintage

Vintage Details

Vintage Detail
classic, exceptional

Brix
23.6 average

Production Level
52 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
Yes

Destemmed
No

Fermentation Vessel
French Oak Barriques

Fermentation
Spontaneous

Barrel Type
French Oak

New Barrel %
48%

Maturation
11 months

Fining
Yes

Filtration
Yes

Bottled
Feb-08

WINE ANALYSIS

Alcohol
14.2

Residual Sugar
3 g/l

pH
3.25

Acidity
6.2 g/l

Tasting Notes

Pale straw colour streaked with green hues. The nose is alive with notes of white peach, flint and hazelnut. A fine waft of toast underlines the nose. These fruit characters plus a creamy winemaking component meld seamlessly on the palate with excellent body and length, yet is balanced by crisp acids, leaving a succulent mouth feel.

Food Match
White meat dishes

Recommended Cellaring
5-7 years from vintage

Vintage Details

Vintage Detail
Warm summer, classic autumn

Brix
24.1 average

Production Level
48 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
French barriques

Fermentation
Wild

Barrel Type
French Oak

New Barrel %
44%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb-07

WINE ANALYSIS

Alcohol
14.1

Residual Sugar
Nil

pH
3.23

Acidity
6 g/l

Tasting Notes

Mid straw colour streaked with youthful green hues. Aromas of white peach, citrus blossom and almond combine with notes of flint and the subtle hint of vanilla. The palate is rich yet reined in by taut acids. The final impression is one of restrained power, to be unlocked by time in the bottle.

Recommended Cellaring
Drink within 5-7 years of vintage

Vintage Details

Vintage Detail
Warm, early and soft vintage

Brix
23.1-24.1 average

Production Level
64 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
French oak barriques

Fermentation
Wild Ferment

Barrel Type
French Oak

New Barrel %
44%

Maturation
10 months

Fining
Gentle milk based

Filtration
Under filtration

Bottled
Feb-06

WINE ANALYSIS

Alcohol
14.1

Residual Sugar
2.9 g/l

pH
3.33

Acidity
6.1 g/l

Tasting Notes

The colour has a youthful glow of pale straw. There is an exuberance of peach and fig aroma on the nose, supported by hazelnut and bran notes. Mouthfilling, yet the wine has a tight focused texture. Bright acids leave an almost bony feel overlaid with seductive stonefruit and nutty flavours and a persistent note of spicy fennel on the finish.

Food Match
Pork, Fish

Recommended Cellaring
Drink within 2-4 years of vintage

Vintage Details

Brix
23-24 average

Production Level
69 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
French oak barriques

Fermentation
Indigenous

Barrel Type
French Oak

New Barrel %
60%

Maturation
10 Months

Fining
Skim Milk

Filtration
Sterile

Bottled
Dec-04

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Nil

pH
3.31

Acidity
5.1 g/l

Tasting Notes

In its youth the wine is pale straw in colour with delicate aromas of lemons and floral perfumed notes typical of cooler Gimbett Gravels vintages. Biscuit and fresh warm nut characters also show. On the palate the wine shows similar citrus and rip apple/pear notes, less forward and rich than the 2002, but maintains lovely purity and length of flavour. Fine grainy French oak characters are integrated and provide fine testural qualities.

Food Match
Pork, Fish

Recommended Cellaring
Drink within 2-5 years of vintage

Vintage Details

Brix
22.1-22.9 average

Production Level
30 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
Oak Barriques

Fermentation
Indigenous Yeasts

Barrel Type
French oak

New Barrel %
48%

Maturation
10 months or less

Fining
Yes

Filtration
Yes

Bottled
Feb-04

WINE ANALYSIS

Alcohol
13

Residual Sugar
Nil

pH
3.39

Acidity
6.15 g/l

Tasting Notes

Reserved, soft, ripe fruit characters, oak spice and mealy biscuit and nutty notes, rich and creamy texture, and flavour, with a dry almost bony feel on the palate.

Food Match
Pork

Recommended Cellaring
Drink within 2-5 years of vintage

Vintage Details

Brix
23-24 average

Production Level
49 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
French Oak Barriques

Fermentation
Indigenous yeasts

Barrel Type
French Oak

New Barrel %
60%

Maturation
9 months or less

Fining
Yes

Filtration
Yes

Bottled
Dec-02

WINE ANALYSIS

Alcohol
14.4

Residual Sugar
Nil

pH
3.6

Acidity
5.2 g/l

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