Nanny Goat Vineyard Central Otago Chardonnay 2021
- French oak
- Peach & grapefruit
- Ginger & nutty notes
- Bright acidity
"A fruit-forward Chardonnay with white peach, apricot, ginger, nutty yeast lees and spicy oak flavours. Quite lush but with a fine tannic backbone that prevents any sense of cloying. Accessible and inviting" Bob Campbell, Master of Wine, Real Review, Jan 2023
A complex and interesting nose melding citrus fruits, white florals, toasty oak and a subtle yeast derived nuttiness. The palate is generous and textural up front before giving way to a seam of classic bright acidity that brings focus to a core of juicy grapefruit, yellow plum, orange zest and subtly toasted oak.
Cairnmuir Station (Bannockburn, Clone 548) & High Range (Pisa, Clones 95 & Mendoza).
Fruit from each Vineyard and Clone was handpicked and whole bunch pressed into stainless steel tanks for a brief period of settling before being roughly racked into 500L French oak puncheons (20% New) maintaining a higher juice turbidity and enhancing interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast strain to ensure the fermentation reached dryness. Malo-Lactic fermentation took place naturally over the course of 10 months while the wine sat in barrel on lees with occasional stirring to build palate weight and texture.
Food Pairing: Sage and Dijon crusted pork fillet.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Nanny Goat Vineyard Central Otago Chardonnay 2021
Nanny Goat Vineyard Central Otago Chardonnay 2021
- French oak
- Peach & grapefruit
- Ginger & nutty notes
- Bright acidity
"A fruit-forward Chardonnay with white peach, apricot, ginger, nutty yeast lees and spicy oak flavours. Quite lush but with a fine tannic backbone that prevents any sense of cloying. Accessible and inviting" Bob Campbell, Master of Wine, Real Review, Jan 2023
A complex and interesting nose melding citrus fruits, white florals, toasty oak and a subtle yeast derived nuttiness. The palate is generous and textural up front before giving way to a seam of classic bright acidity that brings focus to a core of juicy grapefruit, yellow plum, orange zest and subtly toasted oak.
Cairnmuir Station (Bannockburn, Clone 548) & High Range (Pisa, Clones 95 & Mendoza).
Fruit from each Vineyard and Clone was handpicked and whole bunch pressed into stainless steel tanks for a brief period of settling before being roughly racked into 500L French oak puncheons (20% New) maintaining a higher juice turbidity and enhancing interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast strain to ensure the fermentation reached dryness. Malo-Lactic fermentation took place naturally over the course of 10 months while the wine sat in barrel on lees with occasional stirring to build palate weight and texture.
Food Pairing: Sage and Dijon crusted pork fillet.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Peach & grapefruit
- Ginger & nutty notes
- Bright acidity
"A fruit-forward Chardonnay with white peach, apricot, ginger, nutty yeast lees and spicy oak flavours. Quite lush but with a fine tannic backbone that prevents any sense of cloying. Accessible and inviting" Bob Campbell, Master of Wine, Real Review, Jan 2023
A complex and interesting nose melding citrus fruits, white florals, toasty oak and a subtle yeast derived nuttiness. The palate is generous and textural up front before giving way to a seam of classic bright acidity that brings focus to a core of juicy grapefruit, yellow plum, orange zest and subtly toasted oak.
Cairnmuir Station (Bannockburn, Clone 548) & High Range (Pisa, Clones 95 & Mendoza).
Fruit from each Vineyard and Clone was handpicked and whole bunch pressed into stainless steel tanks for a brief period of settling before being roughly racked into 500L French oak puncheons (20% New) maintaining a higher juice turbidity and enhancing interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast strain to ensure the fermentation reached dryness. Malo-Lactic fermentation took place naturally over the course of 10 months while the wine sat in barrel on lees with occasional stirring to build palate weight and texture.
Food Pairing: Sage and Dijon crusted pork fillet.
