Drawn from six different vineyard sites in the Kumeu region this Chardonnay is 100% barrel and malo-latic fermented then matured...
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Description
Drawn from six different vineyard sites in the Kumeu region this Chardonnay is 100% barrel and malo-latic fermented then matured for 11 months.
Brilliant pale straw colour with a glimmer of green around the edges and a watery hue. Pronounced white peach and nectarine aromas infused with gun flint mix with biscuity oak, dried honey and citrusy nougat notes. Rich and creamy textured the palate possesses mouth filling white peach, ripe nectarine and dried honey flavours over a biscuity oak, spicy nougat and subtle roasted almond back drop. Excellent intensity finishing clean and fresh with a long encore of fleshy textured fruit.
Description
Brilliant pale straw colour with a glimmer of green around the edges and a watery hue. Pronounced white peach and nectarine aromas infused with gun flint mix with biscuity oak, dried honey and citrusy nougat notes. Rich and creamy textured the palate possesses mouth filling white peach, ripe nectarine and dried honey flavours over a biscuity oak, spicy nougat and subtle roasted almond back drop. Excellent intensity finishing clean and fresh with a long encore of fleshy textured fruit.
Product Info
Closure: Screwcap
Bottle Size: 750 ml
Brand: Kumeu River Estate
Country: New Zealand
Region:Kumeu
Alcohol:
What The Critics Say
The 2022 Estate Chardonnay is nutty and svelte, with white peach, pastry, apricot kernel, brine and even a hint of malt biscuit through the finish. The wine has breadth and girth to it; it's not at all compact, but it's tight in texture. So, all things being equal, it's an exciting Chardonnay. This is from six different sites in the Kumeu area, with wine aging on lees in 20% new oak (just about all François Frères) for approximately 11 months. Everything goes 100% malolactic fermentation, wild primary ferment, and malolactic fermentation is a mixture of inoculation and wild. From 2024, they will not be inoculating malolactic fermentation, as "the wild yeasts seem to be the most reliable," explains Michael Brajkovich. Lovely acid. 13% alcohol, sealed under screw cap. Drink by 2033.
Critic Name: Erin Larkin, Robert Parker Wine Advocate, Dec 2023
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