• Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard

Reserve Chardonnay

Kina Beach Vineyard Reserve Chardonnay 2015

Tasting Notes

A deep buttery nose with hints of candied apple gives an immediate sense to the subtle layers of depth and power. Soft esters of butterscotch, honey, and lightly caramelised peach meld harmoniously upwards. The wine is clean, linear and focused. Initial palate entry starts deep with rich flavours of toasty oak combined with roasted peach and the freshness of sliced nectarine. Trajectory across the palate is lengthy showcasing the seamless integration between fruit and oak that has become a hallmark across vintages. The precision continues to a point deep on the back palate, where the finish is long, smooth and intoxicating. This is serious Chardonnay suited to exquisite refined taste.

The Season

Moderate rainfall early in the season and throughout December hastened vine growth and development. January and February saw hot and dry weather that required the vines to undergo bunch thinning. March continued to be dry with no signs of disease pressure. Rainfall events during harvest were minimal allowing the harvested fruit to be of a very high standard that showed good concentration and intensity of flavour.

The Vineyard

The vines sit on a north facing aspect amongst all day sunshine and afternoon sea breezes. The temperate climate and Moutere clay gravels along with a rich top soil and low rainfall create a unique maritime terroir for growing premium grapes. Vines are pruned to two canes on a VSP trellis system with no irrigation. Ripening is encouraged with an extensive canopy management regime all done by hand.

Winemaking

The two clones of Mendoza (17%) and 15 (83%) were whole bunched pressed separately on gentle press cycles to retain fruit quality, flavour and aromas. After settling the juice was transferred to French oak barrels (15% new and 35% 1 year old) where fermentation occurred naturally. Malolactic fermentation occurred in the spring to soften and balance acidity. Occasional lees stirring further enhanced characters and complexity. After ten months in barrel the wine was racked, blended, cold stabilized and then filtered prior to bottling.

Cellaring Potential

Released on 26 September 2017 and will reward further cellaring of 5 years, possibly longer.

Foodmatching

Citrus marinated ceviche; roasted pork belly with marinated apple slices, prunes, currants and candied walnuts served over kumara and parsnip mash; shellfish steamed in white wine with garlic butter; lightly pan-fried fish, salt and pepper with a twist of lemon; confit duck leg with aged cheddar risotto; roasted chicken with broccolini, baby carrots and new season baby potatoes in a creamy white wine and garlic reduced sauce with the odd splash of truffle oil.