Vineyard: Seifried Rabbit Island Vineyard
Sugar at Harvest: 23.4°Brix
Date of Harvest: Late April 2016
pH of Wine: 3.52
T.A of Wine: 5.8g/L
Residual Sugar of Wine: >1.0g/L
Suitable for Vegetarians and Vegans: Yes
This single vineyard Chardonnay comes from the stony soils of our Rabbit Island vineyard in the heart of Nelson’s fruit growing district, and on the same property that is home to the Seifried winery. The ground is free draining, friable and easy to work, giving a light and intensely varietal crop. The canopy was extensively leaf plucked during the summer while the grapes were developing, allowing light and air movement around the fruit zone and helping to develop lovely citrus and passionfruit flavours.
The ‘hen and chicken’ berries of the Mendoza clone of Chardonnay give full tropical flavours. Fruit was harvested and brought to the winery where it was immediately pressed and cooled for a 24 hour settling period. Following this the juice was racked and warmed before inoculation. Once the ferment was active it was gravity fed to new, one and two year old French barriques. The wine completed primary alcohol fermentation in oak before undergoing malolactic fermentation. During these alcoholic fermentations the barrels were hand stirred periodically to build palate weight and structure. Following this the wine was left sitting on its yeast lees for a further 11 months before being racked from barrique and prepared for bottling.
The 2016 Aotea Nelson Chardonnay offers generous toasty brioche & praline characters on the nose. The palate is full and luscious with ripe tropical fruit and a creamy lingering finish.