Kidnappers Vineyard Chardonnay
Vintage:
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Warm, La Niña Summer
| Brix: |
21.9 average |
| Production level: |
50 hl/ha |
| Hand harvested: |
75% |
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| Whole bunch: |
75% |
| Destemmed: |
25% |
| Fermentation vessel: |
Stainless steel tanks and French oak cuves, puncheons and barriques |
| Fermentation: |
Indigenous and inoculated |
| Barrel type: |
French oak barriques, puncheons and cuves |
| New barrel %: |
12% |
| Maturation: |
5 months |
| Fining: |
Yes |
| Filtration: |
Yes |
| Bottled: |
Nov-11 |
|
WINE ANALYSIS
|
|
| Alcohol: |
12.9 |
| Residual sugar: |
Nil |
| pH: |
3.28 |
| Acidity: |
6.11g/l |
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Very pale straw with pronounced green hues. A mineral infused nose characterised as chalk dust, flint, lemon and a hint of cream and almond.
The palate has a racy presence with citrus fruits, chalky texture and balancing acidity. A long textural line through the palate allows this lithe Chardonnay to exhibit surprising length of flavour.
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Aperitif or subtle fish dishes
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Recommended cellaring: 5 years from vintage
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Date: December 2012
Publication: www.jamessuckling.com
91 Points
“This has the weight of a Premier Cru Chablis with dried apples, cream and a hint of lemons. Full body, with a dense compacted palate and a creamy, crunchy acidity. Makes you want to drink it.”
- James Suckling
Date: June 2012
Publication: Wine Spectator
“Flavors of lime and peach are focused and pure, showing both a juicy intensity and a soft elegance. Notes of crushed stone, rosemary and hints of spice gain momentum on the finish.”
- MaryAnn Worobiec
Date: August 2012
Publication: www.winereviewonline.com
“Full-bodied with power and finesse and very fine peach and apple flavours underpinned by racy acidity and minerality. Drink alone, with salted almonds, whitebait or marinated anchovies.”
- Adam Lechmere
Date: June 2012
Publication: www.raymondchanwinereviews.co.nz
“Poised citrusy fruit with a touch of saline, much more pure than earlier releases, expressing the fruit with clarity, yet being true to the terroir of the growing site.”
- Raymond Chan
Date: June 2012
Publication: Winestate
“Grown near the cost at Te Awanga, this wine is a lightly wooded style, fermented in tanks and barrels. Mouthfilling, fresh and citrusy, with a very subtle seasoning of oak, it’s a good food wine – crisp, refined, dry and sustained.”
- Michael Cooper
Date: August 2012
Publication: Food and Travel
“Full-bodied with power and finesse and very fine peach and apple flavours underpinned by racy acidity and minerality. Drink alone, with salted almonds, whitebait or marinated anchovies.”
- Adam Lechmere
A modern, New World expression of pure Chardonnay.
The cool yet sunny environment of our Te Awanga Vineyard near Cape Kidnappers allows the development of intense Chardonnay flavours in the grapes, captured using traditional winemaking techniques seen in the Chablis region of France.