2019 Chardonnay

Kidnappers Vineyard, Hawke’s Bay
Family Collection

$29.95

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The cool yet sunny environment of our Te Awanga Vineyard near Cape Kidnappers allows the development of intense Chardonnay flavours in the grapes, captured using traditional winemaking techniques seen in the Chablis region of France.
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Tasting Notes

Pale lime to pale straw. Subtle, yes definitive aromas of lime zest and grapefruit pulp with hints of brioche and fresh cashews. Palate
has saline acidity that carry the citrus notes from nose to mouth. The savoury complexity provides the perfect counter-point for a
Chardonnay that truly reflects its maritime origins.

Food Match
Comté cheese, truffle pasta, smashed pea-pesto on freshly toasted sourdough

Recommended Cellaring
1 to 4 years from vintage

Vintage Details

Vintage Detail
Cool and wet until Christmas but then dry and warm throughout the ripening period. Iconic.

Brix
21.5 average

Production Level
71 hl/ha average

Hand Harvested
70%

Winemaking

Destemmed
30%

Fermentation Vessel
Combination of French oak cuves, fourdre and top stainless steel tanks

Fermentation
Indigenous and inoculated

Barrel Type
French oak puncheons

New Barrel %
15%

Maturation
8 months

Fining
Yes

Filtration
Yes – coarse filtration

Bottled
Oct-19

WINE ANALYSIS

Alcohol
12.7

Residual Sugar
<1

pH
3.3

Acidity
5.8 g/l

Tasting Notes

Pale lemon straw with faint green hue. Complex and refreshing aromatics of melon rind, sea spray, honeysuckle and a hint of beeswax. Very precise across the palate with ripe citrus and subtle oak highlights and a long, texturally dry and almost saline-like finish.

Food Match
Fresh seafood

Recommended Cellaring
3 to 6 years from vintage

Vintage Details

Vintage Detail
Warm & dry summer, wet final ripening period

Brix
20.1 average

Production Level
31 hl/ha average

Hand Harvested
85%

Winemaking

Destemmed
15%

Fermentation Vessel
Combination of French oak cuves, puncheons and open top stainless steel tanks

Fermentation
Indigenous and inoculated

Barrel Type
French oak puncheons

New Barrel %
17%

Maturation
10 months

Fining
Yes

Filtration
Yes – coarse filtration

Bottled
Feb-18

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.61

Acidity
5.3 g/l

Tasting Notes

Pale lemon straw with faint green hue. Complex and refreshing aromatics of melon rind, sea spray, honeysuckle and a hint of beeswax. Very precise across the palate with ripe citrus and subtle oak highlights and a long, texturally dry and almost saline-like finish.

Food Match
Fresh seafood

Recommended Cellaring
3 to 7 years from vintage

Vintage Details

Vintage Detail
Warm & dry summer, wet final ripening period

Brix
20.1 average

Production Level
49 hl/ha average

Hand Harvested
85%

Winemaking

Destemmed
15%

Fermentation Vessel
Combination of French oak cuves, puncheons and open top stainless steel tanks

Fermentation
Indigenous and inoculated

Barrel Type
French oak puncheons

New Barrel %
17%

Maturation
10 months

Fining
Yes

Filtration
Yes – coarse filtration

Bottled
Feb-18

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.61

Acidity
5.3 g/l

Tasting Notes

Pale lemon straw with faint green hue. Beautifully fragrant nose of white peach, apple, lime blossom and a distinctive saline note. A lovely flow of medium weight green/yellow fruits across the palate with well integrated subtle oak. An elegant fine wine of excellent length.

Food Match
Fresh seafood

Recommended Cellaring
3-7 years from vintage

Vintage Details

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

Brix
21.5 average

Production Level
54 hl/ha average

Hand Harvested
85%

Winemaking

Destemmed
15%

Fermentation Vessel
French oak puncheons, French oak cuves and stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak puncheons

New Barrel %
15%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb-16

WINE ANALYSIS

Alcohol
13

Residual Sugar
Dry

pH
3.37

Acidity
6.3 g/l

Tasting Notes

Lemon straw with green hue. Lifted fragrant nose of citrus blossom, lime, apple and the sense of a stony seashore. Softly textured with layered fruit richness and elegant integration of subtle fine grained oak. A dry, salivating finish.

Food Match
Fresh seafood

Recommended Cellaring
1-5 years from vintage

Vintage Details

Vintage Detail
Warm and early, very good

Brix
22.1 average

Production Level
56 hl/ha average

Hand Harvested
90%

Winemaking

Destemmed
10%

Fermentation Vessel
French oak puncheons, French oak cuves and stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak puncheons

New Barrel %
16%

Maturation
9 months

Fining
Yes

Filtration
Yes

Bottled
Feb-16

WINE ANALYSIS

Alcohol
13

Residual Sugar
Dry

pH
3.35

Acidity
6.5 g/l

Tasting Notes

Pale golden straw with green hue. Fresh aromatics of lemon zest, seashell, flint and toasted almonds with a complementary lift of oak. The fruit concentration on the palate is elegantly integrated with salivating mineral like acidity. It finishes long and dry.

Food Match
Apéritif, seafood

Recommended Cellaring
1-5 years from vintage

Vintage Details

Vintage Detail
Warm and dry, very good

Production Level
65 hl/ha average

Hand Harvested
80%

Winemaking

Destemmed
20%

Fermentation Vessel
French oak puncheons, French oak cuves and stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak puncheons

New Barrel %
18%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Feb-15

WINE ANALYSIS

Alcohol
12.8

Residual Sugar
Dry

pH
3.36

Acidity
6.2 g/l

Tasting Notes

Pale golden straw with green hue. Lifted aromatics of honeysuckle, lemon zest and toasted almond. Finely structured on the palate with subtle fresh flavours of grapefruit, white peach, wet stone and a mouthwatering salty/briny character on the finish.

Recommended Cellaring
1-5 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Production Level
62 hl/ha average

Hand Harvested
65%

Winemaking

Whole Bunch
65%

Destemmed
35%

Fermentation Vessel
Cuves, puncheons and stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
8%

Maturation
9 months

Fining
Yes

Filtration
Yes

Bottled
Feb-14

WINE ANALYSIS

Alcohol
13

Residual Sugar
Dry

pH
3.4

Acidity
5.7 g/l

Tasting Notes

Pale golden straw with green hues. Subdued aromatics of manuka honey, lemon and wet stone. The palate is taut and textural with a phenolic backbone providing length to the sweet citrus and melon fruits.

Recommended Cellaring
1-5 years from vintage

Vintage Details

Vintage Detail
Cool and wet, late ripening

Production Level
52 hl/ha average

Hand Harvested
60%

Winemaking

Whole Bunch
60%

Destemmed
40%

Fermentation Vessel
Barriques, puncheons and stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques and puncheons

New Barrel %
10%

Maturation
9 months

Fining
Yes

Filtration
Yes

Bottled
Jan-13

WINE ANALYSIS

Alcohol
12.12

Residual Sugar
Dry

pH
3.3

Acidity
5.5 g/l

Tasting Notes

Very pale straw with pronounced green hues. A mineral infused nose characterised as chalk dust, flint, lemon and a hint of cream and almond. The palate has a racy presence with citrus fruits,chalky texture and balancing acidity. A long textural line through the palate allows this lithe Chardonnay to exhibit surprising length of flavour.

Food Match
Aperitif or subtle fish dishes

Recommended Cellaring
5 years from vintage

Vintage Details

Vintage Detail
Warm, LaNiña Summer

Brix
21.9 average

Production Level
50 hl/ha average

Hand Harvested
75%

Winemaking

Whole Bunch
75%

Destemmed
25%

Fermentation Vessel
Barriques, puncheons, large oak cuves and stainless steel tanks

Fermentation
Inoculated and indigenous

Barrel Type
French oak barriques, puncheons and cuves

New Barrel %
12%

Maturation
5 months

Fining
Yes

Filtration
Yes

Bottled
Nov-11

WINE ANALYSIS

Alcohol
12.9

Residual Sugar
Dry

pH
3.28

Acidity
6.11 g/l

Tasting Notes

Pale straw colour streaked with youthful green hues. Lemon zest, toasted almond, flint and chalk dust aromas meld for an enticing bouquet. The palate displays the winemakers craft – that is the tension and balance between the juicy, zesty core and the coastal infused acidity and freshness.

Food Match
Aperitif or subtle fish dishes

Recommended Cellaring
Up to 7 years from vintage

Vintage Details

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

Brix
23 average

Production Level
50 hl/ha average

Hand Harvested
75%

Winemaking

Whole Bunch
75%

Destemmed
25%

Fermentation Vessel
Stainless steel and closed oak tanks, French oak puncheons and barriques

Fermentation
Innoculated and indigenous yeasts

Barrel Type
French oak barriques, puncheons and cuves

New Barrel
8%

Maturation
5 months

Fining
Yes

Filtration
Yes

Bottled
Oct-10

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
<2 g/l

pH
3.24

Acidity
7.5 g/l

Tasting Notes

A pale straw colour streaked with vivid green hues. Piercing crystalline lemon and lime fruit combine with notes of acacia, nutmeg and chalk dust. On the palate the taut racy structure is filled with rock melon, mineral and Provencal herb characters. This medium weight, bony textured wine has a surprising length of flavour.

Food Match
Shellfish

Recommended Cellaring
4 years from vintage

Vintage Details

Vintage Detail
Sunny and warm, outstanding

Brix
22.3 average

Production Level
32 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
Stainless steel and closed oak tanks, French oak puncheons and barriques

Fermentation
Innoculated and indigenous yeasts

Barrel Type
French oak barriques and puncheons

New Barrel %
9%

Maturation
4 months

Fining
Yes

Filtration
Yes

Bottled
Dec-09

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
<2 g/l

pH
3.20

Acidity
6.90 g/l

Tasting Notes

A pale straw colour with vivid green hues. Gunflint, almond and lemon zest characterise the aroma. The wine has a steely edged structure and the mid-palate is filled with white peach and oyster shell flavours. It draws into a long, spicy finish.

Food Match
Seafood, aperitif

Recommended Cellaring
Up to 5 years from vintage

Vintage Details

Vintage Detail
Classic

Brix
22.7 average

Production Level
44 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
Stainless steel, oak cuve and new puncheons

Fermentation
Mix of wild and innoculated yeasts

Barrel Type
French

New Barrel %
10%

Maturation
4 months on lees

Fining
Yes

Filtration
Yes

Bottled
Oct-08

WINE ANALYSIS

Alcohol
13.2

Residual Sugar
<2 g/l

pH
3.21

Acidity
6.15 g/l

Tasting Notes

Pale straw colour with faint green hues. Lemon, cream, floral and nut characters blend on the nose to form a complex bouquet. The palate is tightly structured with firm acidity and a grainy texture with flavours of white peach, flowers and a hint of roasted nuts.

Food Match
Seafood, aperitif

Recommended Cellaring
Up to 5 years from vintage

Vintage Details

Vintage Detail
classic

Brix
24.1 average

Production Level
40 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
Stainless steel, oak cuve & barrique

Fermentation
Mix of wild and innoculated yeasts

Barrel Type
French

New Barrel %
15%

Maturation
4 months on lees

Fining
Yes

Filtration
Skim milk

Bottled
Sept-07

WINE ANALYSIS

Alcohol
14.2

Residual Sugar
<2 g/l

pH
3.33

Acidity
6.5 g/l

Tasting Notes

Pure, pristine aromas and flavours of coastal grown Hawkes Bay Chardonnay. White flowers, fresh straw, pear drop, freshly picked pineapple, lemon and white peach that are rich and generous early on the palate, but are reigned in with a dry, grainy, slightly nutty texure, great length and fresh acidity.

Food Match
Seafood

Recommended Cellaring
3-5 years from vintage

Vintage Details

Vintage Detail
Warm, classic, low yielding

Brix
22-23.2 average

Production Level
14 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
No

Fermentation Vessel
51% large Oak Cuve, 49% barrique

Fermentation
Wild Ferment

Barrel Type
French Oak

New Barrel %
17%

Maturation
6 months

Fining
Yes

Filtration
Yes

Bottled
Oct-06

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.26

Acidity
7.16 g/l

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