Spy Valley Marlborough Chardonnay 2020
- French oak
- Citrus & brioche
- Stonefruit
- Cremy texture
Lemon pith and citrus notes on the nose highlighted with hints of brioche. On the palate, layers of stone fruit with subtle influences of barrel fermentation balance beautifully with the creamy texture and long harmonious finish.
Grapes were grown in 2 blocks: Waihopai Valley “B Block” - alluvial stony silt loam, very well drained; Omaka Valley “Outpost Block” - variable depth windblown clay/loess over claybound glacial gravel. Direct North facing aspect, on moderately steep hillside slopes.
Another year of near perfect weather conditions. A warm spring allowed the vines to escape frost, while an above average rainfall lead to early flowering. Low rainfall throughout the summer and cooler temperatures were a perfect balance for the vines to mature free of disease and with optimum flavour maturity levels.
Harvested over 2 separate picks, fruit was gently pressed with the free run juice settling briefly before draining to French oak barrels. Barrels remained in our cellar to undergo a long slow fermentation, and natural malolactic fermentation with the separate batches being assembled 11 months after harvest. After final blending, the wine was left to rest in tank on light yeast lees for 6 weeks before preparation for bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Spy Valley Marlborough Chardonnay 2020
Spy Valley Marlborough Chardonnay 2020
- French oak
- Citrus & brioche
- Stonefruit
- Cremy texture
Lemon pith and citrus notes on the nose highlighted with hints of brioche. On the palate, layers of stone fruit with subtle influences of barrel fermentation balance beautifully with the creamy texture and long harmonious finish.
Grapes were grown in 2 blocks: Waihopai Valley “B Block” - alluvial stony silt loam, very well drained; Omaka Valley “Outpost Block” - variable depth windblown clay/loess over claybound glacial gravel. Direct North facing aspect, on moderately steep hillside slopes.
Another year of near perfect weather conditions. A warm spring allowed the vines to escape frost, while an above average rainfall lead to early flowering. Low rainfall throughout the summer and cooler temperatures were a perfect balance for the vines to mature free of disease and with optimum flavour maturity levels.
Harvested over 2 separate picks, fruit was gently pressed with the free run juice settling briefly before draining to French oak barrels. Barrels remained in our cellar to undergo a long slow fermentation, and natural malolactic fermentation with the separate batches being assembled 11 months after harvest. After final blending, the wine was left to rest in tank on light yeast lees for 6 weeks before preparation for bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Citrus & brioche
- Stonefruit
- Cremy texture
Lemon pith and citrus notes on the nose highlighted with hints of brioche. On the palate, layers of stone fruit with subtle influences of barrel fermentation balance beautifully with the creamy texture and long harmonious finish.
Grapes were grown in 2 blocks: Waihopai Valley “B Block” - alluvial stony silt loam, very well drained; Omaka Valley “Outpost Block” - variable depth windblown clay/loess over claybound glacial gravel. Direct North facing aspect, on moderately steep hillside slopes.
Another year of near perfect weather conditions. A warm spring allowed the vines to escape frost, while an above average rainfall lead to early flowering. Low rainfall throughout the summer and cooler temperatures were a perfect balance for the vines to mature free of disease and with optimum flavour maturity levels.
Harvested over 2 separate picks, fruit was gently pressed with the free run juice settling briefly before draining to French oak barrels. Barrels remained in our cellar to undergo a long slow fermentation, and natural malolactic fermentation with the separate batches being assembled 11 months after harvest. After final blending, the wine was left to rest in tank on light yeast lees for 6 weeks before preparation for bottling.
