This elegant, yet powerful barrique-fermented Chardonnay is true to the Church Road style. Crafted using traditional winemaking techniques this premium wine marries ripe, distinctive fruit characteristics with subtle toasty oak and savoury complexity.
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Release date: December 2005
Variety: 100% Chardonnay
Region: 100% Hawke's Bay
This wine is a dry, barrique-fermented style of Chardonnay.
Colour: Light straw.
Aromas: Layers of ripe creamy peach, melon and fragrant citrus are enhanced by a refined seam of toasty, nutty French oak and subtle mealy, savoury complexity derived from yeast lees stirring and a portion of malolactic fermentation.
Palate: Delicate handling of the ripe and concentrated fruit has produced a palate which exhibits both elegance and power with a lingering finish. The weight of the fruit and oak is balanced by a restrained seam of natural acidity.
Careful cellaring for up to four years will be rewarded with increased complexity and integration or drink earlier for to enjoy a more vibrant, fruit-driven wine.
The fruit for this wine was sourced predominantly from the Fernhill district in Hawke’s Bay. Chardonnay from this area is typically full bodied with ripe expressive fruit flavours. Low crops combined with careful vineyard management maximised fruit ripeness and intensity. The wine was produced from the three highest quality clones of Chardonnay available (Clone 15 54%, Mendoza 26%, and Clone 95).
Winemaker: Chris Scott
Following overnight settling, the free-run juice was racked to barrels and fermented under controlled conditions in French barriques. A number of different yeasts, including 15% wild fermentation, were used to increase complexity. 28% malolactic fermentation was used this year to assist with acid balance and provide textural benefits.
Alcohol: 14% by volume
pH: 3.48
Total acidity: 6.1g/L as tartaric
1990-99, 2000, 2001, 2002, 2003, 2004, 2005
* currently available vintage(s)