Pale lime to pale straw. Vibrant aromas of brioche, oyster shell and white peach. A precise and impressive palate, with notes of citrus peel and warm bread directed by a fine acid backbone, giving incredible length. A wine with great delineation, a true reflection of the unique Gimblett Gravels Vineyard.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Temperate ripening season that was defined by several large rain events. Picking and selection were critical.
Brix
20.1 average
Production Level
29 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Barriques & puncheons
Fermentation
Indigenous
Barrel Type
French & Austrian
New Barrel %
25%
Maturation
10 months
Fining
Yes
Filtration
Yes
Bottled
Feb – 24
WINE ANALYSIS
Alcohol
13
Residual Sugar
<1g/L
pH
3.27
Acidity
6.4 g/l
Pale lime to pale straw. Vibrant aromas of white peach flesh, freshly toasted hazelnuts and brioche. Effortlessly flavourful and balanced, with an abundance of fruit intensity and richness wrapped by a saline acid line giving vitality. A standout wine from the 2022 vintage.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Very warm, early spring with minimal frosts. Transitioned to a warm summer with several rain events post-Christmas, attesting to a typical La Nina season.
Brix
21 average
Production Level
37 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
French oak barriques
Fermentation
Indigenous and inoculated
Barrel Type
French oak barriques
New Barrel %
27%
Maturation
9 months
Fining
Yes
Filtration
Yes
Bottled
Dec – 21
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.19
Acidity
6.1 g/l
Pale lime to pale straw. Vibrant aromas of white-fleshed peach, fresh cashew and kaffir lime. The fruit intensity is high on the palate, with power from start to finish. However, a constant thread of crunchy natural acidity persists throughout the palate, ensuring the wine is always in balance. The oak influence is subtle but frames the fruit perfectly. Our strongest release of this wine to date, owing to a fantastic vintage and the coming of age of our new plantings.
Food Match
Comte cheese, smoked salmon, fresh pasta, free-range chicken.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Warm, early spring with occasional large rainfall followed by long, dry summer. Fantastic.
Brix
22.9 average
Production Level
33 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
French oak barriques
Fermentation
Indigenous and inoculated
Barrel Type
French oak barriques
New Barrel %
27%
Maturation
9 months
Fining
Yes
Filtration
Yes
Bottled
Dec – 21
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.14
Acidity
6.9 g/l
Pale lime to pale straw. So much flavour and concentration in 2020 Chardonnays, and this is no exception. Lemon reduction and freshly toasted almost lift from the glass. The palate has all the hallmarks of a richly flavoured Chardonnay with white peach flesh and freshly baked brioche; however, a fantastically taught acid line reins in the flavour and gives freshness and vitality. Beautiful.
Food Match
Roasted free-range chicken. Cream-based fresh pasta dishes
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Warm and dry from Christmas onwards. Exceptional.
Brix
22.6 average
Production Level
44 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
French oak barriques
Fermentation
Indigenous and inoculated
Barrel Type
French oak barriques
New Barrel %
23%
Maturation
9 months
Fining
Yes
Filtration
Yes
Bottled
Jan – 21
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.21
Acidity
5.9 g/l
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 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%
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
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 Detail
Warm and dry summer, with a rain event mid ripening
Brix
22.5 average
Production Level
28 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm and dry summer, wet final ripening period
Brix
21.5 average
Production Level
39 hl/ha average
Hand Harvested
100%
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
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 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%
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
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 Detail
Warm and early, excellent
Brix
22.1 average
Production Level
58 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm and dry, excellent
Brix
22.9 average
Production Level
43 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm and dry, excellent
Brix
22.9 average
Production Level
43 hl/ha average
Hand Harvested
100%
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
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 Detail
Cool and wet, late ripening
Brix
22.4 average
Production Level
45 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm, LaNiña Summer
Brix
22.3 average
Production Level
42 hl/ha average
Hand Harvested
100%
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
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 Detail
Cold, wet start followed by dry but cooler conditions
Brix
23.4 average
Production Level
36 hl/ha average
Hand Harvested
100%
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
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 Detail
Sunny and warm, outstanding
Brix
23.1 average
Production Level
36 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm and dry, excellent
Brix
23.8 average
Production Level
45 hl/ha average
Hand Harvested
100%
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
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 Detail
classic, exceptional
Brix
23.6 average
Production Level
52 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm summer, classic autumn
Brix
24.1 average
Production Level
48 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm, early and soft vintage
Brix
23.1-24.1 average
Production Level
64 hl/ha average
Hand Harvested
100%
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
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
Brix
23-24 average
Production Level
69 hl/ha average
Hand Harvested
100%
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
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
Brix
22.1-22.9 average
Production Level
30 hl/ha average
Hand Harvested
100%
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
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
Brix
23-24 average
Production Level
49 hl/ha average
Hand Harvested
100%
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
Wine Club
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