Akarua Central Otago Chardonnay 2019
- French oak
- White peach
- Elderflower
- Fine acidity
This Akarua Chardonnay is a golden, straw colour with a complex nose of white peach, beeswax and cinnamon with floral notes of honey suckle and elderflower. Palate follows through with pink grapefruit juiciness, fine mineral acidity lending length and focus and the texture of fresh cream from lees ageing.
The grapes were grown on a north/north-west sloping elevated glacial terrace in Central Otago, in weakly structured light alluvial soils overlaying schist rock. The vines were 23 years old when this vintage was harvest.
Grapes were whole bunch pressed and bottled unfined. There were 100% barrel fermented for 10 months in 1-12 year old French barriques with wild fermentation. Aged on lees for 10 months with battonage once a month.
Food Pairing: Seafood or heavy chicken dishes.
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Akarua Central Otago Chardonnay 2019
Akarua Central Otago Chardonnay 2019
- French oak
- White peach
- Elderflower
- Fine acidity
This Akarua Chardonnay is a golden, straw colour with a complex nose of white peach, beeswax and cinnamon with floral notes of honey suckle and elderflower. Palate follows through with pink grapefruit juiciness, fine mineral acidity lending length and focus and the texture of fresh cream from lees ageing.
The grapes were grown on a north/north-west sloping elevated glacial terrace in Central Otago, in weakly structured light alluvial soils overlaying schist rock. The vines were 23 years old when this vintage was harvest.
Grapes were whole bunch pressed and bottled unfined. There were 100% barrel fermented for 10 months in 1-12 year old French barriques with wild fermentation. Aged on lees for 10 months with battonage once a month.
Food Pairing: Seafood or heavy chicken dishes.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- White peach
- Elderflower
- Fine acidity
This Akarua Chardonnay is a golden, straw colour with a complex nose of white peach, beeswax and cinnamon with floral notes of honey suckle and elderflower. Palate follows through with pink grapefruit juiciness, fine mineral acidity lending length and focus and the texture of fresh cream from lees ageing.
The grapes were grown on a north/north-west sloping elevated glacial terrace in Central Otago, in weakly structured light alluvial soils overlaying schist rock. The vines were 23 years old when this vintage was harvest.
Grapes were whole bunch pressed and bottled unfined. There were 100% barrel fermented for 10 months in 1-12 year old French barriques with wild fermentation. Aged on lees for 10 months with battonage once a month.
Food Pairing: Seafood or heavy chicken dishes.
