Astrolabe Durvillea Marlborough Chardonnay 2022
- Fine oak
- Ripe citrus
- Crème caramel
- Full-bodied
Complex citrus fruit, hazelnut meal, crème caramel and sweet oak vanillin. Full-bodied, with nectarine, honeydew melon, fine oak and a long ripe citrus finish.
An early budburst with warm weather through to a dry and sunny November. Rains in October and December set up the canopy for strong growth with some issues with fungal diseases. January was dry and helped reduce the mildew pressure. High February rain fall caused some botrytis issues while giving a helpful boost to the canopies. Berries sized-up with the available water, and the yields were enhanced. Although the vineyards were delicately poised regarding botrytis pressures, a dryish March and April allowed our fruit to attain targets for flavour and maturity in good condition.
The fruit was hand-harvested and gently whole-cluster pressed. Free-run juice was fermented in oak barrels, using wild and cultured yeast strains and some retained grape solids. Malolactic fermentation ensued in the barrels. These traditional methods have added a nice creamy weight to the wine.
Food Pairing: Roasted hazelnuts, creamy pasta and poultry dishes, smoked salmon and miso-glazed eggplant with toasted sesame seeds.
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Astrolabe Durvillea Marlborough Chardonnay 2022
Astrolabe Durvillea Marlborough Chardonnay 2022
- Fine oak
- Ripe citrus
- Crème caramel
- Full-bodied
Complex citrus fruit, hazelnut meal, crème caramel and sweet oak vanillin. Full-bodied, with nectarine, honeydew melon, fine oak and a long ripe citrus finish.
An early budburst with warm weather through to a dry and sunny November. Rains in October and December set up the canopy for strong growth with some issues with fungal diseases. January was dry and helped reduce the mildew pressure. High February rain fall caused some botrytis issues while giving a helpful boost to the canopies. Berries sized-up with the available water, and the yields were enhanced. Although the vineyards were delicately poised regarding botrytis pressures, a dryish March and April allowed our fruit to attain targets for flavour and maturity in good condition.
The fruit was hand-harvested and gently whole-cluster pressed. Free-run juice was fermented in oak barrels, using wild and cultured yeast strains and some retained grape solids. Malolactic fermentation ensued in the barrels. These traditional methods have added a nice creamy weight to the wine.
Food Pairing: Roasted hazelnuts, creamy pasta and poultry dishes, smoked salmon and miso-glazed eggplant with toasted sesame seeds.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Fine oak
- Ripe citrus
- Crème caramel
- Full-bodied
Complex citrus fruit, hazelnut meal, crème caramel and sweet oak vanillin. Full-bodied, with nectarine, honeydew melon, fine oak and a long ripe citrus finish.
An early budburst with warm weather through to a dry and sunny November. Rains in October and December set up the canopy for strong growth with some issues with fungal diseases. January was dry and helped reduce the mildew pressure. High February rain fall caused some botrytis issues while giving a helpful boost to the canopies. Berries sized-up with the available water, and the yields were enhanced. Although the vineyards were delicately poised regarding botrytis pressures, a dryish March and April allowed our fruit to attain targets for flavour and maturity in good condition.
The fruit was hand-harvested and gently whole-cluster pressed. Free-run juice was fermented in oak barrels, using wild and cultured yeast strains and some retained grape solids. Malolactic fermentation ensued in the barrels. These traditional methods have added a nice creamy weight to the wine.
Food Pairing: Roasted hazelnuts, creamy pasta and poultry dishes, smoked salmon and miso-glazed eggplant with toasted sesame seeds.
