2006 Central Otago Chardonnay


A nutty bouquet and a lively tight palate – rich with viscosity brought about by the wild yeast. The usually upfront Marlborough fruit has been tamed and takes a (still important) back seat to the wines texture and length forming a wine of elegance, style and moorishness. This wine will compliment many foods.


Harvesting Date:
Late March, Early April 2006
PH: 3.29
TA: 6.4 g/L
Residual Sugar: ‹2 g/L
Alcohol: 14.0%


Wairau Valley, Marlborough


100% natural ferment (wild yeast)
90% tank fermented
100% barrel aged in 90% used oak barriques
100% handpicked and whole bunch pressed. After several days the juice naturally began fermenting. Ten percent was drawn off to one year oak while the remainder continued to dryness between the temperatures of 16 – 18 degrees Celsius. The wine in tank was then moved in to used barrels for lees stirring and maloloactic fermentation. Following 10 months since harvest, the wines were blended together and bottled.


This wine has been made with food and cellaring in mind. The lower pH ensures that this wine will age with grace if left in good care. However, due to the ripe fruit, it can be savoured now.


Cheese Soufflé, White meats, some rich fish meals with butter or cream based sauces. Creamy soft cheese

Please serve slightly chilled

Fuse CreativeDesigned and built by Fuse Creative.