THE VINEYARD
This single vineyard Chardonnay comes from the stony soils of our Rabbit Island vineyard in the heart of Nelson’s fruit growing district, and on the same property that is home to the Seifried winery. The ground is free draining, friable and easy to work, giving a light and intensely varietal crop. The canopy was extensively leaf plucked during the summer while the grapes were developing, allowing light and air movement around the fruit zone and helping to develop lovely citrus and passionfruit flavours.
 
WINEMAKERS NOTE
The ‘hen and chicken’ berries of the Mendoza clone of Chardonnay give full tropical flavours. Fruit was harvested and brought to the winery where it was immediately pressed and cooled for a 24 hour settling period. Following this the juice was racked and warmed before inoculation. Once the ferment was active it was gravity fed to new, one and two year old French barriques. The wine completed primary alcohol fermentation in oak before undergoing malolactic fermentation. During these alcoholic fermentations the barrels were hand stirred periodically to build palate weight and structure. Following this the wine was left sitting on its yeast lees for a further 11 months before being racked from barrique and prepared for bottling.
 
TASTING NOTE
Our 2017 Aotea Chardonnay is concentrated and flavoursome. Succulent roasted peaches, brioche and almonds come through on the palate, while gentle oak flavours wrap around generous fruit leaving a long finish.