Three separate fruit parcels were chosen for their different characters, all coming off the stony alluvial soils of the Waimea Plains. The Chardonnay grapes used to make this wine were B95, CL15, and 2/23 which contributed both bright citrus as well as stone-fruit characters. After gentle pressing the juice was briefly settled to remove some of the grape solids. It was then racked to a mix of seasoned and new French oak barrels, and then inoculated with a variety of speciality yeast strains to provide an array of aromatic and fermentation characters.Following primary ferment, lees stirring was carried out throughout the winter and spring to enhance palate-weight and texture. Malolactic fermentation followed as the barrels warmed up over late spring and early summer, then after ten months maturation, the wine was blended, filtered, and finished for bottling.
In 1993 the Bolitho’s planted their first vineyard of two hectares - the Hill Vineyard. In total they now have over 140 hectares of vineyards.
This barrel fermented Chardonnay has jasmine, white peach and pineapple characters, which are inviting on the nose and will reward the palate. A mineral thread gives texture and finesse and will ensure longevity in the cellar. Partner with white meat dishes, creamy pasta or hard cheeses. Will reward cellaring for three to five years.