• French oak 
• Peach
• Brioche
• Creamy finish

"The chardonnay grapes are whole bunch pressed, then fermented in oak barrels. The wine is then aged for 10 months in French oak barrels, of which 28% are new with gentle lees stirring to create a lovely texture in the finished wine. Medium lemon in colour with a gold tinge. Aromas of white peach, juicy nectarine, ripe mandarin, with slight vegetal note and toasty oak. A medium palate weight with stone fruit, apple, and lemon pith flavours followed by spicy oak. Well structured and very good value" The Wine Writer

"Gorgeously fruited and complex, the bouquet shows golden peach, mango, vanillin oak and brioche characters. It's equally attractive on the palate, delivering terrific fruit intensity together with creamy mouthfeel and well-pitched acidity, making it elegantly opulent and delectably appealing" Sam Kim, Wine Orbit, Jul 2020

"Exotic nose of vanilla pastry and pineapple. Palate is silky ripe citrus fruits and ginger spice" International Wine Challenge, UK 2020; Panel Chair: Anne Burchett | Co-Chair: Sam Caporn MW

The Kererü Chardonnay has ripe stonefruit and toasted almond aromas with concentrated peach and citrus flavours on the palate. A subtle background of almonds and toast, with fine acidity create a wine which is rich and mouth filling and will cellar for up to six years. Serve lightly chilled.

Chardonnay is sourced from Sileni’s Hawke’s Bay vineyards with a range of soil types including gravels, silt and clay loam. The different characteristics of these sites provide depth and complexity of flavour in the wines.

Kererü Chardonnay is hand harvested and whole bunch pressed, then fermented in French oak barriques to develop complex layers of flavour in a traditional Burgundian style. Following the primary and full malo-lactic fermentations, the wine is left to mature on gross lees in barrel for 9-10 months prior to bottling.

Food Pairing: Perfect with a Caesar salad or seafood pasta dishes.