100% Chardonnay from premium sites comprising the Acland and Sutherland vineyards in the Wairau Valley (64%), and the Taylors Pass Vineyard in the Awatere Valley (36%).
Fruit was hand-picked and whole bunch pressed, then fermented and matured for 9 months in a combination of 30% new French oak barriques and puncheons using 40% wild fermentation and 60% cultured yeasts. The wine underwent a full, softening natural malolactic fermentation.
This sleek and sophisticated Marlborough Chardonnay reflects its origins, along with a sensitive approach to winemaking. It has refined aromas of butterscotch, crème caramel and fresh figs. On the palate, fresh brown bread, ground almonds and white peach with a fresh citrus acidity providing a lengthy and concentrated finish.
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