100% Chardonnay from a selection of vineyards in both the Wairau and Awatere valleys of Marlborough.
Mostly hand harvested and whole bunched pressed, the freerun juice was transferred to oak barriques with full juice solids for fermentation. A proportion underwent indigenous fermentation while the remainder was inoculated with specific yeasts. Fermented at warm temperatures, it reached dryness before partial lees stirring and malolactic fermentation. 10 months in barriques on yeast lees.
Displays a youthful bouquet of citrus and white peach,with hints of lemon, nutty nuances and complex oatmeal notes. The palate is refined and textural with an integrated acid backbone. Its Marlborough origin is showcased through minerality, balance and length.
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