Mystery Wairarapa Chardonnay 2020
- French oak
- Stonefruit
- Biscuit
- Long finish
"This is stylish and engaging, showing white flesh nectarine, lemon peel, cashew and brioche characters with a lovely flinty overtone. The powerful yet graceful palate delivers multi-layered mouthfeel and bright acidity, finishing superbly long and complex. At its best: now to 2026" Sam Kim, Wine Orbit, Apr 2020.
You will see aromas of melon, stonefruit, biscuit and toasty oak. The palate is rich and textural, with creamy complexity and a long, elegant finish. Whilst delicious now, this wine will continue to develop in the bottle over the next decade.
The fruit used for this wine was sourced from northern Wairarapa. These vines were planted in 2013 and include Mendoza, Clone 95 and Clone 15. These grapes were hand harvested to ensure they remained in optimal condition, right up until they were processed. This barrel fermented Chardonnay was handpicked on a beautiful autumn day by a very special team. This is the fourth bottling to be made from these vines.
The fruit for this wine was whole-bunch pressed straight after picking, with the cloudy juice then being transferred directly for fermentation into French oak barrels, with 18% new oak, using a mixture of cultivated and wild yeasts. Once fermentation was complete, the wine was left on lees in barrel for approx. 11 months to promote texture and mouthfeel, before preparation for bottling.
Food Pairing: Spit-roasted wild pork or freshly caught crayfish.
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Mystery Wairarapa Chardonnay 2020
Mystery Wairarapa Chardonnay 2020
- French oak
- Stonefruit
- Biscuit
- Long finish
"This is stylish and engaging, showing white flesh nectarine, lemon peel, cashew and brioche characters with a lovely flinty overtone. The powerful yet graceful palate delivers multi-layered mouthfeel and bright acidity, finishing superbly long and complex. At its best: now to 2026" Sam Kim, Wine Orbit, Apr 2020.
You will see aromas of melon, stonefruit, biscuit and toasty oak. The palate is rich and textural, with creamy complexity and a long, elegant finish. Whilst delicious now, this wine will continue to develop in the bottle over the next decade.
The fruit used for this wine was sourced from northern Wairarapa. These vines were planted in 2013 and include Mendoza, Clone 95 and Clone 15. These grapes were hand harvested to ensure they remained in optimal condition, right up until they were processed. This barrel fermented Chardonnay was handpicked on a beautiful autumn day by a very special team. This is the fourth bottling to be made from these vines.
The fruit for this wine was whole-bunch pressed straight after picking, with the cloudy juice then being transferred directly for fermentation into French oak barrels, with 18% new oak, using a mixture of cultivated and wild yeasts. Once fermentation was complete, the wine was left on lees in barrel for approx. 11 months to promote texture and mouthfeel, before preparation for bottling.
Food Pairing: Spit-roasted wild pork or freshly caught crayfish.
Original: $82.96
-65%$82.96
$29.04Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Stonefruit
- Biscuit
- Long finish
"This is stylish and engaging, showing white flesh nectarine, lemon peel, cashew and brioche characters with a lovely flinty overtone. The powerful yet graceful palate delivers multi-layered mouthfeel and bright acidity, finishing superbly long and complex. At its best: now to 2026" Sam Kim, Wine Orbit, Apr 2020.
You will see aromas of melon, stonefruit, biscuit and toasty oak. The palate is rich and textural, with creamy complexity and a long, elegant finish. Whilst delicious now, this wine will continue to develop in the bottle over the next decade.
The fruit used for this wine was sourced from northern Wairarapa. These vines were planted in 2013 and include Mendoza, Clone 95 and Clone 15. These grapes were hand harvested to ensure they remained in optimal condition, right up until they were processed. This barrel fermented Chardonnay was handpicked on a beautiful autumn day by a very special team. This is the fourth bottling to be made from these vines.
The fruit for this wine was whole-bunch pressed straight after picking, with the cloudy juice then being transferred directly for fermentation into French oak barrels, with 18% new oak, using a mixture of cultivated and wild yeasts. Once fermentation was complete, the wine was left on lees in barrel for approx. 11 months to promote texture and mouthfeel, before preparation for bottling.
Food Pairing: Spit-roasted wild pork or freshly caught crayfish.
