State of Flux
State of Flux
Hand-harvested from 25 year old vines, this Chardonnay spent 11 months in a concrete egg. The wine went through full malolactic fermentation creating a textural and pure Chardonnay, unmasked by oak allowing the true fruit flavours to show.
- Complex and layered. Concentrated baked yellow apple, peach, dried apricots and graphite with hints of almond and spices.
- Full bodied with complex depth of flavours. Highly layered with a persistent creamy spiced apricot finish.
- Dietary Information
- Suitable for vegetarians, vegans and a gluten free diet.
- Cellaring Recommendation
- Enjoy now, or has the potential to cellar.
Perfect with a group of friends
Grilled fish, cheese boards, roast chicken.
Upon arrival at the winery, the fruit was destemmed into a 1700L concrete egg fermenter and kept on gross lees for 11 months. The wine went through full malolactic fermentation creating a textural and pure Chardonnay, unmasked by oak allowing the true fruit flavours to show.
Block features: Upper terrace 100 metres from the Awatere River and 26km inland from the coast with large diurnal shifts. The soil is rocky and sandy loam.
This Chardonnay was handpicked from our stunning Medway vineyard in the Awatere Valley, renowned for having extremely tough growing conditions with very hard soils and huge diurnal shifts. The fluctuating temperatures enabled great flavour to develop during the hot days, yet retain natural acidity and freshness from the cold nights.
Sustainability is at the heart of everything we do, from the vineyard to the glass we are exploring new ways of protecting our land, minimising carbon emissions and preserving and enhancing our natural environment.