Dry River Martinborough Chardonnay 2013

Chardonnay from New Zealand - Wairarapa & Wellington
Review Date : 04-Nov-2014
Mendoza clone fruit primarily from the ‘Dry River Estate’ and ‘Craighall’ sites, with some ‘St Martin’ fruit, barrel-fermented, partially with indigenous yeasts to 13.5% alc., the wine aged 9 months in 15% new 300 L oak barrels, the wine undergoing a little batonnage, and no MLF. Bright, even, light straw-yellow colour with a hint of gold, pale on rim. The bouquet is one of delicacy and finesse, with aromas of white stonefruits, citrus fruit and white florals, interwoven with subtle flinty mineral nuances and nutty elements. A little oak toastiness emerges in the glass. Medium-full bodied, the flavours of stonefruits, nuts and florals are tightly bound, forming an elegant, positive core. The mouthfeel is dry with refined extraction and textures enhanced by pin-point acidity. The wine has an elegant line, carrying the subtle flavours of stonefruit and nuts to a sustained and nuanced finish. This is an elegant and nuanced Chardonnay with delicacy and freshness, and subtle complexities that will intensify over the next 5-6 years. Serve with seafood and poultry. 18.5/20 Nov 2014 RRP $54.00 Very pale straw with youthful green hues. The nose is very soft and gentle with its density and depth. Subtle and classical white stonefruit aromas revealing mealy interest, and fine nutty oak. Extremely elegant on palate, easy to overlook if taking a cursory look. Sweet and luscious white stonefruit and citrus fruit flavours, with positive meal, nutty oak. The mouthfeel is poised with acid freshness and cut, a fine textural line and concentration at the heart. This speaks of white burgundy; I was placing it between Puligny-Montrachet and modern, elegant Meursault. Fruit primarily from ‘Dry River’ and ‘Craighall’ with some ‘St Martin’ fruit. Fully barrel-fermented to 13.5% alc. Aged 9 months in oak, one of the 9 barrels new. 18.5+/20 Sep 2014 RRP $54.00

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