Hawksdrift ‘Barrel Fermented’ Marlborough Chardonnay 2013

Chardonnay from New Zealand - Marlborough
Review Date : 10-Oct-2015
Bright straw-yellow colour with pale golden hues, lighter edged. The bouquet is elegantly proportioned with light and fresh aromas of white and yellow stonefruits, and subtle notes of citrus fruits entwined with nutty oak and hints of butterscotch MLF. The aromatics are delicate and expressed with clarity. Medium-full bodied, fine, tightly concentrated flavours of white and yellow stonefruits are complexed by nutty and floral detail. The fruit is fresh and vibrant and the mouthfeel lively from bright, lacy acidity. The wine flows with good energy and succulence along a fine-textured line, leading to a sustained finish of sweet citrussy fruit, butterscotch hints and nutty oak. This is an elegant and subtly flavoured Chardonnay with vitality and subtly sweet fruit. Match with seafood and poultry over the next 4+ years. Hand-picked fruit from vines 13-16 y.o. from a single site in the Dillons Point district, WBP and fully barrel-fermented to 13.5% alc, the wine aged 12 months in 1 y.o. French oak barrels, undergoing 100% MLF with batonnage. 100 dozen made. 17.5-/20 Oct 2015 RRP $39.95 Brilliant straw-yellow colour with slight green hues. The nose is fresh and elegant with clean and tightly bound white stonefruit aromas along with lemon-curd and butterscotch MLF notes in a nutty, citrussy amalgam. The aromatics have good intensity and penetrating depth. Medium-bodied, light citrus fruit and lemon-curd MLF flavours show with elegance, forming a soft, linear core. The mouthfeel is soft in texture with fresh, lively acidity underlining the fruit. Subtle creamy textures are present, balancing the crispness, and the wine follows a tight line to a moderately long finish. This is a tightly held Chardonnay with citrus and butterscotch flavours and a fresh, subtly creamy mouthfeel. Serve with seafood and poultry over the next 4+ years. Hand-picked fruit from vines 13-16 y.o. from a single site in the Dillons Point district, WBP and fully barrel-fermented to 13.5% alc, the wine aged 12 months in 1 y.o. French oak barrels, undergoing 100% MLF with batonnage. 100 dozen made. 17.5-/20 Oct 2014 RRP $39.95

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