Pask ‘Small Batch – Wild Yeast’ Gimblett Gravels Hawke’s Bay Chardonnay 2016

Chardonnay from New Zealand - Hawke's Bay
Review Date : 23-Jun-2018
Bright, even, light golden hues yellow colour. The nose is softly full and rich with good depth and concentration of ripe yellow stonefruits and citrus fruit, along with enriching notes of creamy barrel-ferment, and smoky, nutty interest. The nose unfolds layers of richness and complexing detail with aeration. Medium-bodied, the palate has an elegantly concentrated and rich palate with bright and vibrant flavours of ripe yellow stonefruits and citrus fruit, along with creamy and lifted nutty oak, and some flinty and smoky nuances. The palate has suggestions of unctuousness, balanced by fresh acidity, and the wine has good linearity and drive, leading to a citrussy and nutty finish. This is an elegantly rich and concentrated Chardonnay with stonefruit and citrus fruit flavours along with creamy, nutty oak and fresh acidity balancing the richness. Match with roasted pork over the next 3-4 years. Clones Mendoza and 15 Chardonnay fruit from the Gimblett Gravels, indigenous yeast fermented in seasoned French oak puncheons to 13.5% alc., the wine aged 12 months in 50% new French oak on lees avoiding MLF. 390 dozen made. 18.5/20 Jun 2018 RRP $25.00Bright golden-yellow colour with some depth, a little lighter on the rim. The nose is softly full and gently voluminous with harmoniously packed aromas of white and yellow stonefruits, along with mealy and smoky notes and nutty oak, unveiling subtle creamy barrel-ferment nuances. Medium-bodied, the palate has a rich and vibrantly lively core of savoury, smoky, white and yellow stonefruits with mealy hints and subtle nutty oak. The palate is underlined by fresh acidity and the wine flows with good energy along a fine-textured phenolic line, leading to a thirst-quenching finish. This is a fresh, lively Chardonnay with a good core of savoury stonefruit with smoky and nutty oak notes on a fine-textured, mouthwatering palate. Serve with seafood, poultry and pork over the next 3-4 years. Mendoza and clone 15 fruit indigenous yeast fermented in French oak puncheons to 13.5% alc., the wine aged 12 months on lees in 50% new oak. 390 dozen made. 18.0-/20 May 2017 RRP $25.00

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