WHITEHAVEN MARLBOROUGH CHARDONNAY 2017

Colour / Appearance: Mid straw, with green hints.

Aroma / Bouquet: A complex array of oatmeal, hazelnut, fig, peach and lime fruits, with hints of vanilla, crème brülée and linseed.

Palate: A medium to full bodied wine, with pristine acidity, and mineral line throughout. The fruit and savoury flavours burst onto the palate and persist on the long, refreshing finish.

Cellaring: We recommend drinking our Chardonnay in the first 4 to 6 years after the vintage, but the wine has the structure and closure to allow continued development with careful cellaring.

Food Match: Our Chardonnay is a food-friendly wine. A perfect match for Mediterranean food, pork or chicken pies and creamy mushroom pastas. Serve: Lightly chilled.

Alcohol: 13.5% Residual Sugar: 1.6 g/L Acidity: 5.6 g/L pH: 3.25

Winemaker: Sam Smail and Diana Katardzhieva

www.whitehaven.co.nz

Harvest Dates: 26th March to 10th April, 2017

Grape Growing: The vines are trained with two canes on a vertical trellis. Balanced pruning, shoot thinning, tucking and trimming are done to achieve an open, healthy canopy. The budburst timing was slightly later than normal and the vines experienced typical spring like conditions of variable temperatures, winds and rain. Early varieties such as Chardonnay, flowered in cooler conditions leading to smaller yields. In mid-December, the weather became warm and dry. January was notable for strong winds that parched the landscape. The later part of the season recorded lower sunshine hours and higher humidity, resulting in delayed sugar ripeness and a later start to harvest.

Winemaking: The fruit was hand-picked and immediately whole cluster pressed. The heavy pressings were kept separate to minimise harsh phenolics. The juice was lightly settled before being inoculated for fermentation. Halfway through fermentation, the juice was transferred to French oak barrels of which 22% were new puncheons. Malo-lactic fermentation was carried out on all of the barrels and the lees stirred regularly during the 11 month maturation to aid texture and richness on the palate.

Accolades: 2018 NZ International Wine Show: Gold 2018 NZ Wine of the Year Show: Gold 2018 Marlborough Wine Show: Gold

AROMA AND PALATE

This is a highly textured wine with flinty characters

which marries beautifully with strong stone fruit

and citrus notes, toasty and mealy complexity.

Scattered throughout are notes of nutmeg

and clove with floral highlights of jasmine. The

luxurious palate is rich, soft and full of peaches,

cream and toasted hazelnuts all combining to give

a full textural finish.

FOOD MATCHING

This wine would be accompanied perfectly

with a wide range of savoury foods such as

parmesan either on a cheese and charcuterie

board or garnishing dishes. This wine would

match beautifully with grilled pork medallions and

roasted nectarines.

GROWING SEASON

The 2017 Marlborough Growing Season

Growing Season Climate Data (Oct-Apr)

(Marlborough Averages)

Growing Degree Days: 1310

Rainfall: 433 mm

Mean Max Temp: 21.1° C

Mean Min Temp: 11.1° C

Source: Niwa Clinfo database and Marlborough

Research Centre online Weather data.

The 2017 season began with above average

October and November rainfall. Above average

temperatures started off the growing season

but only lasted until December and were around

Enjoy Brancott Estate Wines Responsibly

average from then on. February delivered nearly

140% of the average monthly rainfall, and April

delivered 252% of the monthly average rainfall.

The crop levels were in line with long term average,

but prompt and early decisions were the order of

the day over harvest to minimize the effects of the

rainfall events generated by ex-tropical cyclones

Debbie and Cook.

IDEAL DRINKING WINDOW

With its concentrated fruit and balanced

acidity, this wine has the potential to

cellar for five to ten years with careful

storage.

VINEYARD DETAILS

The fruit was sourced from our premium vineyards

in Marlborough’s Wairau valley. The southern side

of the Wairau, where our Brancott Vineyard and

Renwick vineyards are situated, is characterized

by older, more structural soils with higher clay

content. Formed from glacial outwash and wind-

blown loess, they are still free-draining, but have

a much higher nutrient content than those on the

northern side of the valley. Wines from this soil

type typically exhibit greater flesh and texture

compared with wines from the northern valley

gravelly soil types.

The fruit predominately used in this blend is

Mendoza clone on Schwarzmann rootstock

planted in 1992. The pruning regime on these

select vines is Slyvos.

The balance of the blend is Clone 95 and Clone 6

on low vigor rootstocks that were planted in 1996

and 1995. The pruning regime is VSP with two

canes laid down.

OAK REGIME

All parcels of this wine were fermented and then

matured in French Barriques for 9 months. 38% of

the blend was fermented in New oak barrels with

the balance fermented in one and two-year-old

French Barriques. The selected wood was medium

to medium plus toast, with toasted heads.

WINEMAKING DETAILS

Only the best blocks of grapes were selected

for this wine. The block was carefully hand

harvested then whole cluster pressed. The

ferments underwent full wild fermentation

adding a wonderful textural dimension to the

wine. All components underwent a full malolactic

fermentation to soften acidity and add a textural

creaminess to the wine. Each parcel was lees stirred

regularly to integrate oak characters and enhance

the mealy, nutty qualities evident on the nose. Only

the best barrels were selected for this wine.

WINE ANALYSIS

Alcohol: 13.8% v/v

Residual Sugar: 2.1g/l

Titratable Acidity: 6.5g/l

pH: 3.2

5

Named in honour of iconic vineyards, Letter Series wines are hand-crafted from grapes of the highest quality. Each wine is made in a distinctive style to enhance the flavours of the region and demonstrate the fine art of winemaking. The goal

is consistent: a perfect harmony of aroma, flavour, structure and body.

MARLBOROUGH“O” CHARDONNAY 2017

2017 SWAMP RESERVE HAWKES BAY CHARDONNAY Sustainable Wine NZ Registration Number: NZW8334E64C6

Winemakers Notes

The vintage conditions in 2017 in Hawkes Bay were challenging, to say the least. Only the best, hand

harvested fruit from our Middle Road Chardonnay block goes into our Swamp Reserve Chardonnay,

and as a result we made three very careful passes through the best part of the vineyard. This fruit was

refrigerated and trucked to Auckland for processing. The three parcels were kept as separate batches

right up until assemblage in January. We made a further selection before bottling and ultimately used

about 75% of what we had harvested. The balance went into our Limeworks Chardonnay. Ultimately,

this wine is 100% barrel fermented, close to 100% MLF and used around 30% new French oak barrels.

Analysis

Alc 13% Acid 6.7g/L Res Sugar 2.2g/L pH 3.46

Tasting Notes

Colour: Pale in the glass as a young wine, but will develop pale gold tints with time in the bottle.

Bouquet: Year after year the fruit from this vineyard exhibits ripe lemon and grapefruit characters.

This is interwoven with flinty note along with subtle oak, lees and MLF derived

creaminess.

Palate: Harmony and balance have become two of the hallmarks of our Swamp Reserve style.

This wine has fineness and structure, yet is also incredibly complex and long.

Cellaring

Our Reserve Chardonnays drink beautifully after about 24 to 30 months, and then cellar out to around

five years in the correct environment.

Food Matches

Full flavoured chardonnays are great food wines, especially richly flavoured meat dishes such as lamb,

pork and duck, and seafood - crayfish, salmon and trout. Accompanying sauces could include citrus,

apple, nuts, mushrooms and aromatic herbs.

Suggested Wine List Description

Full, rich and complex white wine, with delicious sweet fruit flavours, well balanced with nut and oak

tones and great length of flavour.

Independent Reviewer’s Comment

Awards New release

PRESTIGE COLLECTION Chardonnay 2016

OSAWA WINES / OSAWA NZ LIMITED 358 Kereru Rd, RD1, Maraekakaho, Hastings 4171 / PO Box 8358, Havelock North, Hastings 4130 / New Zealand T +64 (06) 835 8977 wine@osawawines.co.nz / www.osawawines.co.nz

Winemaker intentions

Chardonnay. Hawkes Bay provides ripeness with a wonderful lemon and grapefruit aromatic, yet achieving ripeness on the palate at moderate sugar and balanced acidity.

Where our Flying sheep range is focused on delivering clear varietal expressions from Hawke’s Bay, our Prestige Collection wines are produced in a form that allows us to

showcase the inherent character of our vineyard. Low crops are a key ingredient in developing fruit with intensity and character. These vines have been controlled to

produce no more than 1.5kg per vine. We want wines that exhibit floral like citrus flowers combined with the zest of grapefruit on the nose. A palate that is texturally rich and plush, yet with an attractive tension. Due to what’s going on under the ground, we

can deliver a refreshing mineral and acid spine on which the more complex where flavours of nougat integrate with a lingering toastiness.

Winemaker’s notes

Wine – Prestige Collection Chardonnay

Vintage – 2016 Region – Hawkes Bay Varietal – 100% Chardonnay

Alc. – 12.70%

PH – 3.50 TA – 4.98

RS - <1 g/l Crushing/Pressing – Whole bunch Pressed using Champagne style press cycle.

Fermentation - Transferred Cloudy to French Barriques for fermentation,

Wild fermentation, Wild Malolactic fermentation. Oak/Barrel handling -100% French Barrel fermented, and aged. Extended barrel stirring

Fining - Protein and Cold Stabilized Filtration - Leticular Filtration

Awards

Tasting Notes –

Citrusy, Slightly limey, with mouthfilling body, Grapefruit-like flavours and subtle oak seasoning

heritage • provenance • quality

vidal.co.nz

awards, accolades & reviews Trophy - Sydney International Wine Competition 2018

Double Gold - Six Nations Wine Challenge 2018

Gold - Air NZ Wine Awards 2017

5 stars - Winestate Magazine 2017

96/100 - Sam Kim

19/20 - Raymond Chan

site, season & harvest Vineyards: Lyons, Keltern and Kokako

Yields: 31 hl/ha

Clone: 15

The 2015/2016 growing season and our vineyards have produced an excellent finely styled Chardonnay. We had a cooler than normal spring and an early summer period, followed by an exceptionally warm February and March with lower than average rainfall. A settled and dry lead up to harvest allowed picking decisions to be based purely on flavour and acid balance. Grapes were selectively handpicked on the 14th and 16th of March from low yielding vineyards identified for their ability to produce grapes with concentration, freshness and balance. Excellent flavour ripeness at lower sugar levels, not least due to low yields and vine age, allowed early picking when natural acid levels were higher, ensuring the final wine exhibits freshness and restraint.

wine making Pressing: Whole cluster

Fermentation: Natural

Fermentation Vessel: French barrique - 43% new and balance seasoned

Maturation: 12 months on lees;10 in barrique and 2 in tank

Bottled: 23rd March 2017 Barriques made: 28

Cellaring Potential: 5 - 8+ years from vintage

technical details Variety: Chardonnay Total acidity: 7.43gL

Alcohol: 13.5% Residual sugar: Nil

pH: 3.17 Barcode:

tasting note The 2015/2016 growing season has produced a wine encapsulating concentration and restraint. Citrus, pink grapefruit, roasted nuts and fragrant flinty aromatics combine with a finely styled, textured and seamless palate. Showing harmony and complexity this classic Hawkes Bay Chardonnay will continue to age gracefully over time. Distinctive and age-worthy.

hawkes bay chardonnay 2016

Appellation: Hawke’s Bay

Vineyards: Gimblett Gravels

Variety: Chardonnay

Clones 95, 15 and 548

Harvest Detail: Picked: 16th to 25th March

Alc/Vol: 13.0 TA: 5.7 g/l pH: 3.34 RS: 1.9 g/l

Winemaking: The Gimblett Gravels winegrowing area is a small sub-region in the

Hawke’s Bay of New Zealand defined by a very unique stony soil type. 2016 was a

particularly warm season in Hawkes Bay with a dry late Summer and early Autumn.

Hand-harvested fruit was gently pressed and fermented with indigenous yeast in

French oak 500 litre puncheons. The wild yeast ferments help add complexity and

texture. Malo-lactic fermentation was encouraged to soften acidity and give further

richness. The wine received 11 months barrel aging then a further 4 months in tank on

lees.

The Wine: Fruit flavours are in the cool to moderate spectrum of citrus, white flowers,

ripe grapefruit and melon. The style is mid-weight with elegant oak nicely tucked in,

providing texture and lingering flavours of cashew, roasted almond and gun flint.

The structure has a tight shape with the finesse and concentration that are hallmarks

of Trinity Hill Chardonnay. It displays delicacy but richness and the beautifully linear

acidity makes it a fantastic match with food.

An excellent partner with white meats and seafood dishes.

Drink to 2024

www.trinityhill.com

2016 GIMBLETT GRAVELS

CHARDONNAY

263 Stockgrove Road, Waipara, RD2 Amberley 7482, NewZealand. info@pegasusbay.com Phone +64 3 314 6869 www.pegasusbay.com

Pegasus Bay Estate Chardonnay 2017

THE FAMILY

The Donaldson Family have been seriously involved in viticulture and winemaking for over 40 years. Founder Ivan Donaldson planted the first Canterbury vineyard in 1976 and went on to establish Pegasus Bay in 1986 with his wife Christine. It is a true family business, with all four of their sons and two spouses involved, managing various aspects.

THE VINEYARD AND THE VINESThe vineyard is located within the Waipara Valley of North Canterbury, on free draining, north facing terraces carved out of New Zealand’s Southern Alps by an ice-age glacier. It benefits from being in the lee of the Teviotdale Range, giving maximum protection from the Pacific’s easterly breezes and thus creating a unique mesoclimate. The vines are over 30 years old, with a large proportion planted on their own roots. The soil is free draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique terroir. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, drawing out the ripening period of the grapes, while still retaining good natural acidity.

THE SEASONSettled weather over flowering resulted in a moderate fruit set. The subsequent warm summer then allowed the grapes to ripen beautifully. Naturally smaller berry size and loose open bunches helped accelerate ripening, allowing us to pick the fruit a little earlier this season than usual.

HARVEST AND WINE MAKINGWe use traditional Burgundian winemaking methods. The fruit was hand-picked in stages during early April and then the whole bunches gently pressed. The non-clarified juice was then put into large French oak barrels (puncheons), 70% of which were old in order to limit pickup of oak flavour. In these it underwent primary fermentation by the grapes indigenous yeasts. The wine was then matured in the puncheons on its natural deposits of yeast lees (sur lie). In the summer after harvest it started to go through spontaneous secondary (malolactic) fermentation. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained. It had approximately 12 months maturation prior to bottling.

THE WINEThe colour is lemon/straw. On the nose there are aromas of citrus, as well as honeydew melon and some stone fruit (peach and nectarine). In addition there is a hint of struck match which adds complexity and a flinty minerality. There are also some underlying savoury notes (toast and brioche) as a result of the secondary fermentation and lees contact in the barrel. The palate is concentrated, however the earlier picking has resulted in a wine that remains elegant and focussed, with refreshing acidity and a lingering finish.

HARVEST DATE BRIX AT HARVEST ALCOHOL CONTENT R.S T.A. AGING POTENTIAL

2nd - 9th April 2017 22.5 14% Dry 6.5g/l 10+ yrs

Wine in moderation is a natural health food.

2016 THE HARVESTWe hand-picked the Chardonnay from March 19th until April 13th. Fruit was picked over a range of 20.8 to 22.6 Brix, at a point of excellent flavour concentration and acid balance.

VINIFICATIONAfter gentle pressing, the juice was transferred direct to French oak barriques of which 15% were new. Fermentation was carried out using wild yeast in order to build additional texture and complexity in the wine. After fermentation, the wine rested in barrel for 11 months before blending. The finished wine shows a pH of 3.15, TA of 7.0 g/L and alcohol of 13.3%.

TASTING NOTEThe 2016 Chardonnay is bright and refined, its appealing, aromatic nose belying the depths and complexity to be found on the palate. The nose is immediately fresh and beguiling, with notes of candied lemon, citrus flowers and subtle hints of spice. The palate is rounded in the mouth, with gentle citrus and stone fruit characters, enfolded in layers of crème patissière and hazelnut.

THE VINEYARDOur Chardonnay vineyards are planted both on the warm, stony alluvial soils of the central Wairau river valley, and on the cooler clay soils found in the Southern Valleys. These differences in soil type allow us to create different expressions of the grape variety, which build together to give a complete and balanced wine. In 2016, the Chardonnay was drawn from seven vineyard blocks, located in the sub-regions of Omaka, Brancott, Rapaura and Renwick. An array of clones are used across these Chardonnay blocks: B95, 15, 2/23, 548 and Mendoza.

THE SEASONThe 2016 season was one of the driest that the Marlborough region has experienced since the wine industry was established in the province. A cool start to the growing season created numerous frost events that provided continuing challenges right up until flowering. The months of January to April were all warmer than average, providing excellent ripening conditions, similar to the excellent 2015, 2014 and 2010 seasons.

FOR FURTHER INFORMATION: Kat MasonWine Communications Managerkat.mason@cloudybay.co.nz

C H A R D O N N A Y

www.greywacke.com

GREYWACKE CHARDONNAY 2015

TASTING NOTE A seductive combination of lightly toasted brioche, roasted hazelnuts and

lemon curd interwoven with the potent fragrance of white-flesh peach and rock melon. An

intricate fusion of opulent fruit and a nutty, smoky savouriness derived from indigenous

fermentations in French oak barriques. A bone dry and highly concentrated wine with distinct

flintiness, tight structure and a crisp grapefruit finish.

VITICULTURE The grapes for this wine are primarily the low-yielding Mendoza clone, known

for its concentration of flavour and crisp acidity; the balance is Clone 95. The majority of fruit

was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-

loam soils, the remainder coming from Renwick and Rapaura, grown in young alluvial soils

containing high proportions of New Zealand’s ubiquitous greywacke river stones. The

vineyards were mostly trained using a two-cane VSP (vertical shoot positioning) trellis with the

balance on the divided Scott Henry canopy management system.

WINEMAKING The vineyards were hand-picked separately at high ripeness levels and

whole-bunch pressed using very low maceration press cycles. The resulting juice was lightly

settled and racked to French oak barriques (20% new).

The juice went through a natural indigenous yeast fermentation, the final phase continuing for

many months. The wine received occasional lees stirring and underwent a complete malolactic

fermentation. It was transferred out of oak after 18 months and bottled in December 2016 with

an alcohol of 14.5%, pH 3.3 and acidity of 6.2 g/l.

Release: January 2018

Te Mānia’s vineyards, established in 1990, are located near the beautiful coastline of Tasman Bay on

free draining, stony clay loam soils which have proved excellent for producing wine grapes of

exceptional quality. Te Mania is a two-time winner of the prestigious Bragato Trophy for Best of Show.

Nelson Reserve Chardonnay 2016

Te Mānia’s premier white wine produced in seasons where fruit quality achieves an exceptional

standard. In making this wine we have selected only the finest fruit from old vines known for their low

yielding, high quality fruit.

Nose: A rich nose with marmalade, ripe grapefruit, cedary oak and biscuity characters.

Palate: Full, rich, sweet palate with ripe, concentrated fruit backed by generous oak. Some

savoury/biscuity characters with toasty vanilla and a touch of nuttiness. Powerful, complex and well-

weighted with a round, creamy, lingering finish.

Vintage: Intensive viticulture, including Scott Henry trellising and hand leaf plucking, ensures

maximum exposure of the grapes to the sun and encourages optimum ripeness and flavour

development. The grapes for the Reserve Chardonnay were hand picked and whole bunch pressed in

order to achieve the finest quality juice. The juice was then wild yeast fermented in a selection of

French oak barriques and Puncheons (33% new oak) where the wines lees were stirred once per month

and aged for 11 months before blending, filtration and bottling. A partial malolactic fermentation has

added to the complexity of the finished wine.

Organic Status: Certified Organic Asure Quality New Zealand.

Diet: Suitable for a vegan diet.

Analysis: Alcohol 13.5%, Residual Sugar nil, Acidity 6g/L

GOLD - Sakura Wine Awards

5 Stars - Raymond Chan

5 Stars - Sam Kim

Work and complexity as well as strong ripe peach and mango fruits on the nose and

palate. There's a lot to admire in terms of big flavorsome appeal.

92 points - James Suckling, Nov 2017

Te Mānia ● 108 McShane Road ● Richmond ● Nelson ● New Zealand

Tel: +64 3 544 7585 ● www.temaniawines.co.nz ● cellardoor@avlwine.co.nz

Otago’s early Scottish settlers used scarecrows or “tattyboglers” as they called them, to protect

their precious crops from the hungry and unfamiliar New Zealand birdlife. Today, that

success is celebrated in the raffish image of our own Tattybogler, whose spirit still guards the

vineyards of the region.

THE VINEYARDCocooned by mountains on all sides, the

Waitaki Valley wine-growing region lies 40km inland from the Pacific Ocean on the southern

flanks of the Waitaki River. Our warm north west sloping vineyard consists of ancient white limestone soils, inter-layered with river gravels, allowing grapes to truly ripen in this southerly

latitude.

TASTING NOTESA southern hemisphere twist on French Chablis.

Fermented and aged in seasoned French oak barriques; it has a delicate fragrant bouquet of green apple and aromatic herbs, accompanied

by nutty, toasted brioche undertones. A powerful weighty wine with refined citrus flavours and

hints of ripe quince. Buttery and creamy on the palate with a strong “chalky” mineral backbone.

-Uniquely Waitaki!

ANALYSIS AT BOTTLINGpH 3.51 | T.A. 7.30 g/l

RS 1.5 g/l | Alcohol 13%

2017 CHARDONNAYWAITAKI VALLEY - NORTH OTAGO

2010ChardonnayMar lbo rough

WINE OF NEW ZEALAND

Technical Details

Growing Region Marlborough

Grape Variety Chardonnay

Alcohol 14.0 %

pH 3.27

Acidity 7.0 g/l

Residual Sugar 1.0g/l

Maturation Eighteen months in French Oak barrels, a small

portion of which is new

Tasting Notes

Colour Straw

Bouquet Exhibits ripe citrus, minerality, hints of roasted nuts

and toasty aromas together with savoury overtones

derived from extended contact with yeast lees.

Palate Rich full-bodied wine displaying ripe citrus with

chalky textural yeast complexity enhanced by

flavours of nuts and melon which results in a stylish

wine with balance and length.

Food Match Shellfish, fish, white meats and especially a BBQ

rack of pork.

Cellaring Three to five years.

Winemakers James Healy / Ivan Sutherland.