Rich, weighty chardonnay with peach, apricot, ginger, toast, hazelnut and spicy oak flavours. An intense wine, with layers of flavour and a suede-like texture. Tangy, vibrant chardonnay with character and class
Bob Campbell MW. 95 Points.
White gold, pale straw hue. Slight haze indicating unfiltered wine. Aromas of white peach, nectarine, blood orange, oatmeal, subtle hazelnut, white rock minerals. Broad and dense, with
an even textured clay wave across the palate. Mealy, slight wax and underlying salty minerality that lingers and persists. Evenly balanced dense yet luminous wine.
This is an unfiltered wine with small amounts of sediment. Please allow the bottle to stand and̴Ì_settle before pouring. Decanting will allow maximum expression of aroma and purity of fruit to emerge.
This Black Estate Home Chardonnay was grown on our 3.8 hectare and 1.0 Ha vineyards located 6 kilometres North East of the Waipara̴ Junction, in the Omihi sub-district of Waipara̴ Valley, North Canterbury. This is a north facing sedimentary clay fan on a gentle hill side slope. The soils are mainly Awapuni clay with Calcium carbonate deposits. The un-grafted Mendoza̴ Chardonnay vines were planted in 1994 at a vine̴ density of 1841 vines per hectare. The new planting completed in 2011 has 1.0ha planted at̴Ì_6177 vine/ha with Mendoza, 95, 548, and 1066̴ clones. The Home Vineyard will be fully certified organic with BioGro in March 2017.
A dry mild winter meant a continuation of the̴ drought in the North Canterbury region. Late̴Ì_spring frosts lowered yields in some vineyards̴Ì_and added to the stress on the vines as̴Ì_canopies were established. Un seasonally heavy̴Ì_rainfall in January provided some reprieve from̴Ì_the drought and the vines around the valley̴Ì_sprung to life pushing young shoot tips and̴Ì_completing canopy establishment. Dry̴Ì_conditions return and continued into late̴Ì_Autumn allowing gradual and even ripening of̴Ì_fruit with very little disease pressure. Despite̴Ì_the early season challenges vintage 2016 ended
with balanced, ripe, and disease free fruit making harvest a deserved celebration of̴Ì_another unique harvest.
Hand harvested on March 22 to 7 April , 2016 13.0 Tons Yield = 0.6-1.5 kg/vine
Brix 22.8 ‰ۡÌÝÌÕ 23.5 TA 7.4 -8.5g/ L
Whole bunch pressed, no settling, and no̴Ì_additions. 15% foot crushed. Fermentation with̴Ì_yeast propagated from a vineyard starter from̴Ì_the Home vineyard, in 228L, 500L, and 600L̴Ì_tight grained French casks (1-12 year old, 20%̴Ì_new) with maturation on lees. Full spring Malo-̴Ì_lactic fermentation. Blended to tank after 7̴Ì_months. No fining agents. Unfiltered. Contains̴Ì_sulphites.
828 (12 x 750ml) cases bottled in one lot under̴Ì_screw cap on 4 November 2016