The Landing Boathouse Bay of Islands Chardonnay 2019
- French oak
- Toasted brioche
- White peach & butterscotch
- Beautifully balanced
"Elegant, youthful Chardonnay with grapefruit, white peach, toast, root ginger, oyster-shell, mineral and spicy oak flavours. An appealing wine with a gentle texture and lengthy finish. Offers value at this price" Bob Campbell, Master of Wine, Real Review, Jul 2020
The Boathouse Chardonnay, like its namesake, is a real crowd pleaser. Intriguing aromas of lemon, citrus, toasted brioche and hints of butterscotch matched with light mineral freshness makes for a beautifully balanced Chardonnay.
Harvested from a mix of Chardonnay clones B95, 548, and UCD15 vines growing in the greywacke clay soils of the Purerua Peninsula. The 2019 vintage was an outstanding growing season, this Chardonnay being hand-picked between the 16th of February and the 8th of March.
The fruit was whole-bunch pressed to tank, before being racked to barrels for fermentation. Fermentation was undertaken by a mix of indigenous and cultured yeast in French oak barriques, 10% new. Partial malolactic fermentation adds complexity and a creamy mouthfeel to the wine. Aged on yeast lees in barrel for 11 months and in tank for a further 3 months before bottling.
Food Pairing: The lovely pithy texture in this wine will make it perfect for classic parings of crayfish, fresh grilled snapper and shellfish. You’ll find those served at The Boathouse most days too.
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The Landing Boathouse Bay of Islands Chardonnay 2019
The Landing Boathouse Bay of Islands Chardonnay 2019
- French oak
- Toasted brioche
- White peach & butterscotch
- Beautifully balanced
"Elegant, youthful Chardonnay with grapefruit, white peach, toast, root ginger, oyster-shell, mineral and spicy oak flavours. An appealing wine with a gentle texture and lengthy finish. Offers value at this price" Bob Campbell, Master of Wine, Real Review, Jul 2020
The Boathouse Chardonnay, like its namesake, is a real crowd pleaser. Intriguing aromas of lemon, citrus, toasted brioche and hints of butterscotch matched with light mineral freshness makes for a beautifully balanced Chardonnay.
Harvested from a mix of Chardonnay clones B95, 548, and UCD15 vines growing in the greywacke clay soils of the Purerua Peninsula. The 2019 vintage was an outstanding growing season, this Chardonnay being hand-picked between the 16th of February and the 8th of March.
The fruit was whole-bunch pressed to tank, before being racked to barrels for fermentation. Fermentation was undertaken by a mix of indigenous and cultured yeast in French oak barriques, 10% new. Partial malolactic fermentation adds complexity and a creamy mouthfeel to the wine. Aged on yeast lees in barrel for 11 months and in tank for a further 3 months before bottling.
Food Pairing: The lovely pithy texture in this wine will make it perfect for classic parings of crayfish, fresh grilled snapper and shellfish. You’ll find those served at The Boathouse most days too.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Toasted brioche
- White peach & butterscotch
- Beautifully balanced
"Elegant, youthful Chardonnay with grapefruit, white peach, toast, root ginger, oyster-shell, mineral and spicy oak flavours. An appealing wine with a gentle texture and lengthy finish. Offers value at this price" Bob Campbell, Master of Wine, Real Review, Jul 2020
The Boathouse Chardonnay, like its namesake, is a real crowd pleaser. Intriguing aromas of lemon, citrus, toasted brioche and hints of butterscotch matched with light mineral freshness makes for a beautifully balanced Chardonnay.
Harvested from a mix of Chardonnay clones B95, 548, and UCD15 vines growing in the greywacke clay soils of the Purerua Peninsula. The 2019 vintage was an outstanding growing season, this Chardonnay being hand-picked between the 16th of February and the 8th of March.
The fruit was whole-bunch pressed to tank, before being racked to barrels for fermentation. Fermentation was undertaken by a mix of indigenous and cultured yeast in French oak barriques, 10% new. Partial malolactic fermentation adds complexity and a creamy mouthfeel to the wine. Aged on yeast lees in barrel for 11 months and in tank for a further 3 months before bottling.
Food Pairing: The lovely pithy texture in this wine will make it perfect for classic parings of crayfish, fresh grilled snapper and shellfish. You’ll find those served at The Boathouse most days too.
