Tasting Notes: ?Mawson Chardonnay is energetic and refined with aromas of fresh citrus, lime zest, yellow apple, white blossom, freshly baked bread, and white stones. The palate has incredible fruit purity with a linear flow and exquisite freshness. A unique wine best enjoyed with a special meal and great company over the next 13+ years.? ? Jen Parr

Winemaking Notes: Harvested on 4th April 2023, from B95 and Mendoza clone Chardonnay vines planted in 2007, aged in barrel for 9 months. 100% whole bunch, 210 dozen total production. Valli?s first Central Otago Chardonnay is a wine of great purity and focus. Premium grapes came from the Highgrange Vineyard, an elevated site on Mt. Pisa. The 5th vintage of our canine charity series celebrates the accomplishments of Mawson, a Stewart Island/Rakiura predator detection dog. We will proudly donate proceeds of this wine to SIRCET, the Stewart Island/Rakiura Community and Environment Trust to help fund bi-annual Kiwi Avoidance Training to help protect our native flightless birds along with other initiatives for the benefit of NZ?s third island.

Alcohol: 13.0%

Variety: Chardonnay

Region: Mount Pisa, Central Otago, New Zealand

Kin by Te Kano is a quintessential expression of Central Otago Chardonnay. Made with sustainably farmed grapes from our Estate vineyards, Kin references the family ownership and Kowhai regeneration project that stand at the heart of our philosophy and provides an easy-drinking and delicious introduction into the Te Kano range.

Dyad is our wine barrel finish range. This release distilled in 2015 is made from unpeated New Zealand malt. Double distilled in copper pot stills and firstly matured in a refill bourbon barrel, before being finished in a French oak ex Chardonnay barrel from our friends at Mudbrick Vineyard on Waiheke Island. A rich and inviting nose leads to a complex palate with some umami character. An oily mouthfeel, well balanced with both sugar and lemon notes. A long finish with hints of a nutty, yeasty character from the Chardonnay.

TASTING NOTE
Bright, varietal, smooth textured aromas of peach and apple, grapefruit and light vanilla barrel spice quality. Equally bright and fruity on the palate with flavours that mirror the bouquet, a fine barrel texture with a cashew nut quality, plenty of acidity and fine wood tannins. A light lees quality layers in extra mouthfeel highlighting the peach and vanilla qualities.

WINEMAKING
This is a combination of 30% barrel-fermented and 70% stainless steel fermented wine. The barrel-fermented portion is made from grapes that were hand-harvested and gently whole bunch pressed to old French oak barrels for fermentation with a mix of wild and selected yeast strains with the aim to preserve the aromatic and fruit flavours from the vineyard. Wine was barrel-aged for 10 months on lees to build mouthfeel and texture. The stainless steel fermented portion was made of grapes that were machine harvested and field destemmed before being gently pressed to stainless steel holding tanks for fermentation at cool temperatures with selected yeast strains.

FOOD MATCHING
Pairs well with diversity of foods. Smoked fish and seafood are a great choice to match together with different poultry and pork dishes.

CELLARING POTENTIAL
Crafted to be enjoyed within 3-5 years of vintage date.

PURE, FRESH & TEXTURAL BARREL AGED CHARDONNAY

Bright, light yellow/green, it is mouth filling and vibrant with hints of stonefruit and citrus. Creamy and textural with a refreshing dry mineral finish. Approachable and delicious.

Vintage
2023 was a challenging vintage for Hawke’s Bay. Intensive viticulture work was imperative throughout the growing season.  High rainfall, humidity, reduced sunshine hours and Cyclone Gabrielle hitting the region early February was the icing on the cake.  A silver lining was the harvest was weeks behind a normal growing season which mean’t very slow ripening and high acids so grape maturity levels were behind when the cyclone hit. As the season unfolded and settled into autumn it was a very late pick for a lot of the varieties, in some respects a saving grace.

Vineyards
Kokako, Ohiti Valley and Ascot, Havelock North

Winemaking
90% Kokako Vineyard, Ohiti Valley 10%  Ascot Vineyard, Havelock North.  No SO2. Pressed to tank for cold settling overnight. Racked clean to barrel. Natural fermentation and malo-lactic fermentation to completion. Aged in matured French oak barrels on lees for 9 months.  Final Blend, barrel selection to taste.

pH 3.56 TA 7.0 g/L Alc 13.0 %v/v

Coddington Chardonnay is made with grapes grown on a West Auckland vineyard owned by Tim and Angela Coddington, who have provided grapes to Kumeu River Wines since 1998; originally used in the Estate Chardonnay.

The grapes from this vineyard has since proven to have such rich, distinctive flavours that the Brajkovich family decided to create a single vineyard Chardonnay, initally in 2006. 

Kumeu River Coddington Chardonnay is ripe, peachy and rich with supple approachability, density, concentration and luscious creaminess. This makes the wine easy to drink at an early stage and it will age well too.

Kumeu River Wines began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

Kumeu River Wines is New Zealand's top Chardonnay producer and best known globally. 

Kumeu River Estate Chardonnay is the flagship white from the winery. It is made from  grapes grown on six different vineyard sites in Kumeu and is consistently one of New Zealand's greatest dry, full bodied whites with outstanding freshness and complexity.

The winery is in the West Auckland village of Kumeu where it began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

Made from a blend of 60% Waiheke and 40% Gisborne Chardonnay grapes, this wine is perfectly balanced with a delicious long finish highlighting the almost 12 months the wine has spent in barrel.

Rich and concentrated with nectarine, lime and passion-fruit with toasty vanilla slight, buttery element and butterscotch undertones.

Produced in the Maconnais region of Burgundy, Macon-Villages is vinified with no oak contact to retain the elegant aromas and clean, fresh character that this region is prized for. The vineyard soils have a high percentage of chalk and limestone which impart nuanced minerality.

GRAPES:
100% Chardonnay

TASTE:
This wine shows floral, apple and citrus aromas with fresh, clean flavours and mineral notes.

PAIRING:
Perfect as an aperitif or with shellfish, crab cakes or goat cheese.

DISTINCTION:
Clean and vibrant unoaked Chardonnay.

The Petit Chablis takes its roots in Portland soil which is essentially made up of limestone. This appellation is the fruitiest of the Chablis wines and results in a fresh and pleasurable wine.

Yellow colour with green reflection, lime notes, grapefruit, passion fruit.
A gourmet wine, energetic with good persistence to serve with oysters and seafood in general.

A floral Chardonnay that displays lanolin, flintiness and stone fruit aromas on the nose. The palate is creamily textured and full bodied with ripe nectarine-like fruit, underlying notes of toasted cashew nuts, sourdough bread and cinnamon quills - ending with a clean and crisp finish and a lovely persistent and savoury toastiness.

Luta 2021 Chardonnay from Echo vineyard in Weka Road, made from Clones 15, 95 & Mendoza grown in Moutere Clay soils.

The Grapes were whole bunch pressed & aged in 500L 5-7 year old oak puncheons on the lees for 10 months.

Lemon rind, Brioche & Yoghurt on the nose.

Lemon rind fruit up front into brioche & Oats on the midpalate then a delicate minerality into the finish.

A very elegant wine with great texture.

The Wrekin Chardonnay

WINEMAKING
The grapes were 100% hand-picked and gently whole bunch pressed. After settling in tank, the juice was racked and inoculated with yeasts from ‘ The Wrekin’ vineyard and then transferred to French barriques- no new oak. In spring, malolactic fermentation occurred naturally. The wine aged for 18 months on lees.


TASTING NOTES
On the nose a complex array of toasted nuts, lees and smokey tones overlay a pure stone fruit white peach with a citrus backbone. On the palate is crisp and pure. The vibrant acidity offers lively structure to the wine’s weight and texture. Citrus pith, stone fruit, and spice leave a long delicate finish.

This is a rich style of Chardonnay with the accent on strong fruit flavours. Ripe melon, nectarine and summer peach aromas abound with oak hints of cedar and spice and a long, full, yet soft finish. ideal matched with creamy pasta and white meat dishes. It is also delicious with seafood.

Vineyard
This Chardonnay is a mix of the Mendoza clone and Clone15 from the Bridge Pa and Crownthorpe areas in the Hawke’s Bay. Free-draining stony silty loams are the predominate soil type in this area. The crop was kept low and well exposed to ensure good even ripening and flavour development.

Winemaking
This Chardonnay was cool fermented with both aromatic and Burgundy style yeasts in barrels and stainless steel tanks. Once fermentation was completed, the wine was left for an extended period on yeast lees to promote textural qualities and mouthfeel. A portion of the wine went through Malolactic fermentation to soften acidity and add warm buttery notes.The wine exhibits pineapple and grapefruit flavours with a rich mealy texture.