Te Awanga Estate Hawke’s Bay Chardonnay 2015

Chardonnay from New Zealand - Hawke's Bay
Review Date : 05-Jul-2016
The second bottling, distinguishable by the 13.5% alc. rather than the 13.0% alc. of the first. Mendoza and Clone 15 fruit from 19 y.o. coastal vines, fermented 60% in oak barriques and 40% in tank with approx. 60% indigenous yeasts to 13.5% alc., the wine aged 10 months on lees in 15% new oak with batonnage and 30% MLF. Bright straw-yellow colour with slight golden hues, lighter edged. The nose is very fresh and taut with tightly bound, refreshing citrus fruits along with delicate notes of lifted oak and nutty detail and mouthwatering minerally elements. The aromatics have fresh intensity and cut. Medium-bodied, the palate features refreshingly brisk and bright citrus fruit flavours with real intensity and penetration. Subtle oak and nutty notes emerge to add detail. The mouthfeel is racy and guided by a very fine phenolic, textural-thread and the wine has linearity that carries to a zesty, lingering finish of citrus fruit sand a subtle core of nutty oak. This is a tight, crisp, intense, citrussy Chardonnay with brisk acidity and a fine line. Serve with seafood over the next 3-4 years. 17.5/20 Jul 2016 RRP $24.99 Brilliant straw-yellow colour with light golden hues, pale on the rim. The nose is fresh and tightly bound with intense aromas of white stonefruits harmoniously entwined with lemon curd and butterscotch MLF layers, unfolding subtle flinty lees detail. Medium-bodied, the palate possesses rich and plush fruit flavours of white stonefruits along with creamy, nutty, barrel-ferment elements and layers of lemon curd and butterscotch MLF flavours. The mouthfeel is fresh from bright acidity, but has a rounded core with a fine textured line which allows the richness and body to feature. The wine flows easily to a softly concentrated finish of butterscotch and nuts. This is a rich, rounded Chardonnay with white stonefruit and butterscotch flavours and underlying acid freshness. Match with seafood, poultry and pork over the next 4 years. Mendoza and clone 15 fruit from Te Awanga, from vines 12-19 y.o. 70% fermented in seasoned French oak barriques and 30% in tank, 60% by indigenous yeasts to 13.0% alc., the wine aged 10 months in 20% new oak on lees with batonnage and 100% MLF. 17.5+/20 Mar 2016 RRP $24.99

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