Aroma: Peacherine, honeysuckle, melon and white grapefruit with subtle oak spice
Palate: Nectarine, sweet lemon, vanilla bean custard and citrus sorbet. Lengthy vibrant acidity with bright citrus and seashell minerality
Produced from Chardonnay wine grapes sourced from high density vineyard blocks of significant vine age up to 40 years, specifically established and managed for table wine production in the Pipers Brook district. Close proximity to the sea gives these vines a distinctly cool maritime climate and a protracted growing season with gradual flavour and sugar accumulation.
Sites in the Pipers Brook district feature Ferrosol (volcanic) soils, also known as kraznozems. Basalt-derived, they have excellent water holding capacity, offering a steady supply of moisture and nourishment to vines
that are managed without the use of on-site drip-irrigation. Vines are grown predominantly on cane-pruned, Vertical Shoot Positioned (VSP) trellises that are hedge-trimmed in summer to provide increased bunch
exposure to the sun. Row-spacings are narrow, typically 1.8 metres.
Pipers Brook fruit for this Chardonnay was handpicked in excellent condition. Grapes were quickly chilled and pressed gently to yield pristine juice. Individual batches were then racked, incorporating the lighter lees, and transferred to French oak barrels where they remained until the completion of primary fermentation. Half of the barrels underwent full malolactic fermentation, along with cautious use of battonage, to create a rich, creamy palate texture. Judicious use of oak – 9 months in barrel – has introduced fine oak tannins to give structure. This wine combines persistence of flavour with elegance and finesse.