We have chosen to name this wine “Tasman Chardonnay” as the vineyards we source fruit from are located in the Tasman area of the Nelson region.
Our winemaking philosophy is simple. Hand-picked fruit from the clay soils of the Nelson foothills is gently pressed to French oak cuves. Fermentation starts and finishes of it’s own accord, the wine spends around a year on lees, typically completing malo-lactic fermentation when the warmer weather returns in spring.
Bottling happens the year after vintage, with minimal filtration and we release our Chardonnay when it’s drinking best.
We’re currently working with growers to source our Chardonnay fruit. However, we’re excited to say that Spring 2019 marks the planting of our first block of Chardonnay on our very own property in the beautiful Upper Moutere valley. In time, this is intended to provide the fruit for our second wine…but like us you’ll have to wait!
In our opinion Chardonnay is the grape variety that performs best on the Moutere clays of the Nelson foothills. Clay soils, high sunshine hours and a maritime influence are perfectly suited to making delicious Chardonnay. This is our goal, and is one reason why we are focusing on producing Chardonnay…plus we love drinking it!