Fruit from the Wrekin vineyard has been an important component of my Marlborough Chardonnay for over a decade. This site is situated within a larger area known as the Southern Valleys, in the clay southern hills of the Wairau Valley. The clay soils are good for water-retention and contribute to the textural mouthfeel.
The chardonnay at the Wrekin vineyard is on a very sunny, northern-facing slope, where the Wrekin valley meets the Fairhall valley. This block was established under organic principles.
The fruit was hand-picked, whole cluster pressed, and fermented in barrel with high solids. The wine underwent natural malolactic fermentation as it aged in French oak puncheons. This wine has considerable influence from aging on lees with frequent bâtonnage. Maturation in larger format puncheons slows down the maturation, allowing for a tighter wine with greater potential for aging. I have also found the deeper sediment of lees in the puncheon to produce a greater autolytic influence.
586 bottles produced.
Simon Waghorn — Winemaker
Mid straw gold.
Apricot, honeysuckle and hazelnut meal with a pronounced autolytic character and some vanilla from the oak.
Bright lemon juice, yellow-fleshed nectarine and beurre bosc pear, with fresh butter flavours and an oily finish.
This wine will continue to develop rewarding flavour and bottle complexity with aging.
Serve with elote, cauliflower cheese, pan-fried scallops or flaky white fish such as sea bass.
CHARDONNAY SERVING TEMPERATURE
Cool room temperature.
Sustainably certified SWNZ