On the nose fresh elderflower, melon and stonefruit are enhanced by smoky oak and fresh bread aromas. The palate is packed with ripe lemon, nectarine, butter and toast , underpinned with a fine mineral thread. Excellent on its own this wine is versatile with food, fresh flounder and lemongrass , or chicken puff pie being a few favourites.

The fruit for this wine was sourced from two great Wairarapa vineyards planted on free draining terraces of the Ruamahanga river. Planted in Clones 15,95 and Mendoza and blessed with sunny days and cool nights, this is a great place to ripen chardonnay.

The fruit was harvested at optimum ripeness to capture intense fruit character and was gently pressed to tanks and barrels with some juice solids retained. Fermentation occurred with wild and selected yeasts, and the wines aged on full lees, going through Malolactic fermentation in spring. After 10 months aging the blend was assembled and prepared for bottling.