Spring Creek Estate Marlborough Chardonnay 2019 (By Hunter's Wines)
- Vanilla & roasted hazelnut
- Golden peach
- Creamy mouthfeel
- Bright acidity
"It's attractively expressed on the nose showing nectarine, Gala apple, vanilla and roasted cashew notes. The succulent palate offers supple texture and creamy mouthfeel with a smooth rounded finish, making it friendly and easy to enjoy" Sam Kim, Wine Orbit, Jun 2021
This is a modern Chardonnay showcasing stone fruits and flinty characters. The palate has a strong fruit core with nutty characters and a gentle acid. Ready to drink now or will cellar over the next 5 years.
Chardonnay fruit was sourced from the Rapaura, Renwick and Omaka sub regions of Marlborough.
A warm spring without frosts greeted the growing season and encouraged a very quick flowering period. The summer was warm and dry up until Christmas but became very wet in the New Year. We did not need to irrigate our vines for the remainder of the season which was very unusual for Marlborough. Ripe flavours at low sugar levels allowed us to pick early compared with previous years.
The grapes were picked by machine or hand depending on the block and pressed without Sulphur to a stainless-steel vat. Indigenous yeasts were employed for alcoholic fermentation after which, 80% malolactic fermentation occurred. The wine was aged in puncheons on yeast lees for 10 months before blending and bottling.
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Spring Creek Estate Marlborough Chardonnay 2019 (By Hunter's Wines)
Spring Creek Estate Marlborough Chardonnay 2019 (By Hunter's Wines)
- Vanilla & roasted hazelnut
- Golden peach
- Creamy mouthfeel
- Bright acidity
"It's attractively expressed on the nose showing nectarine, Gala apple, vanilla and roasted cashew notes. The succulent palate offers supple texture and creamy mouthfeel with a smooth rounded finish, making it friendly and easy to enjoy" Sam Kim, Wine Orbit, Jun 2021
This is a modern Chardonnay showcasing stone fruits and flinty characters. The palate has a strong fruit core with nutty characters and a gentle acid. Ready to drink now or will cellar over the next 5 years.
Chardonnay fruit was sourced from the Rapaura, Renwick and Omaka sub regions of Marlborough.
A warm spring without frosts greeted the growing season and encouraged a very quick flowering period. The summer was warm and dry up until Christmas but became very wet in the New Year. We did not need to irrigate our vines for the remainder of the season which was very unusual for Marlborough. Ripe flavours at low sugar levels allowed us to pick early compared with previous years.
The grapes were picked by machine or hand depending on the block and pressed without Sulphur to a stainless-steel vat. Indigenous yeasts were employed for alcoholic fermentation after which, 80% malolactic fermentation occurred. The wine was aged in puncheons on yeast lees for 10 months before blending and bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Vanilla & roasted hazelnut
- Golden peach
- Creamy mouthfeel
- Bright acidity
"It's attractively expressed on the nose showing nectarine, Gala apple, vanilla and roasted cashew notes. The succulent palate offers supple texture and creamy mouthfeel with a smooth rounded finish, making it friendly and easy to enjoy" Sam Kim, Wine Orbit, Jun 2021
This is a modern Chardonnay showcasing stone fruits and flinty characters. The palate has a strong fruit core with nutty characters and a gentle acid. Ready to drink now or will cellar over the next 5 years.
Chardonnay fruit was sourced from the Rapaura, Renwick and Omaka sub regions of Marlborough.
A warm spring without frosts greeted the growing season and encouraged a very quick flowering period. The summer was warm and dry up until Christmas but became very wet in the New Year. We did not need to irrigate our vines for the remainder of the season which was very unusual for Marlborough. Ripe flavours at low sugar levels allowed us to pick early compared with previous years.
The grapes were picked by machine or hand depending on the block and pressed without Sulphur to a stainless-steel vat. Indigenous yeasts were employed for alcoholic fermentation after which, 80% malolactic fermentation occurred. The wine was aged in puncheons on yeast lees for 10 months before blending and bottling.
