Elegant aromas of citrus, apricots and pear are gently supported by an intriguing flinty minerality. The palate is full and creamy and the fresh acidity leans a beautiful balance to the wine. The oaking is underlying and leans to support and uplift the fruit characters.
The grapes for this wine is from an eastern-facing parcel of vineyard, 22 years of age and the clone is CY3 and the soil type, rich deep Clovelly. Harvesting happened on the 8th of February early in the morning by hand which was followed by a whole bunch pressing into stainless steel. After two days of settling, clean juice was racked into 2x500 l barrels, half French, half Hungarian as well as 1 300 l French oak barrel with little to no toastings. Fermentation occured in barrel and malo-lactic fermentation followed after which the wine was aged in barrels for a further 8 months before racking, a slight filtration and bottling in December 2018.
Enjoy with a beautiful slow-braised pork belly with thai spice or a west coast cod over the coals with a fresh lemon-butter sauce.
ALC: 12.48 | pH: 3.37 | RS: 1.6 g/l | TA: 5.8 g/l
|Morestond Chardonnay 2017||93 points: Greg Sherwood MW 2019
Double Gold Winner: NWC Challenge / Top 100 – 2021
|Morestond Chardonnay 2018||Decanter Gold: 96 points – 2022
James Suckling: 93 points