Hawke’s Bay, New Zealand, 2015/2016
Juice from gently pressed grapes is partially settled before being racked with light lees to French oak barriques - about 20% new - for fermentation.
Following this, some batches go through a malolactic fermentation.
The oak barrels are selected to give a subtle flavour, which adds to the natural complexity gained from an extended maturation on the lees.
Beautifully balanced, it boasts ripe tropical fruit, a complex minerality and an elegant finish.
Vidal Reserve Chardonnay