Chardonnay ‘24

Haiku

bright juicy grapefruit
brioche & roasted cashew 
power/precision 

Winemakers notes:

2024 was a stunning Chardonnay vintage where we could pick the grapes at their optimum ripeness due to the hot, dry, windy weather leading into harvest.

Hand picked on the 7th March at around 24 brix the bunches were hurried back to the winery where they were gently whole bunch pressed into French oak barrels (25% new oak from Sirugue & Meyrieux)

A combination of inoculated and wild ferments were used with 75% completing Spring malo-lactic fermentation. The wine was blended, stabalised, filtered and bottled in December having spent over 9 months in barrel.

Brilliant golden hue in the glass this Chardonnay is showing flavours of grapefruit, stone fruit and citrus combined with subtle brioche and soft spice characters coming from both the fine French oak and the malo-lactic fermentation.

We are excited to see how this wine progresses in bottle. It's our best Chardonnay yet (in our humble opinion)

Vineyard: Lesley’s Vineyard
Sub region: Bridge Pa Triangle
Variety/Clone: Chardonnay 548

Alcohol: 14.0%
pH: 3.30
TA: 7.0 g/L

Reviews:

Sam Kim - Wine Orbit

95/100 ★★★★★ 
Gorgeously styled and expressed, the inviting bouquet shows apricot, rockmelon, lemon zest, vanilla, and roasted hazelnut aromas. The palate is wonderfully weighted and plush, superbly framed by bright acidity, making it opulent yet with finesse and poise. At its best: now to 2032.

Michael Cooper - Master of Wine

★★★★½
This fleshy, rich wine was estate-grown in the Bridge Pā Triangle and barrel-aged. Still very youthful, it is weighty, with strong, well- ripened stonefruit flavours that show considerable complexity, balanced acidity and a slightly creamy finish.

Cameron Douglas - Master Sommelier

93/100 Excellent 
Deepening golden hues lead to a bouquet of fullness and style, roasted Brazil nut and baked stone fruits with a dried grapefruit peel quality. Full-bodied and dry on the palate with flavours of peach and nectarine, baked pineapple and baking spices. There’s mild stony earth quality, then textures from fruit and wood tannins, medium+ acid line and a lengthy persistent finish. Well made [and for me] in a drink now window, best from late 2025 through 2029.