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Oyster Bay Chardonnay

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Product Description

Variety: Chardonnay

Region: Marlborough, NZ (Wairau Valley and Awatere Valley)

Vintage: Current Vintage (Enquiries Welcome)

Marlborough Growing Season 2013
Temperatures in spring were warmer than average in Marlborough, resulting in an early start to the growing season. Settled, dry conditions
promoted healthy shoot growth and even fruit set. Conditions in December and January were clear and warm, resulting in one of the driest summers in recent times. These conditions were ideal during the veraison and fruit ripening period; carefully managed with controlled irrigation and canopy management practices. The clear and warm weather conditions prevailed with consistent ripening across all varietals. With blocks and varietals at similar stages of ripening development, harvest occurred within a small window of time and before the long overdue rainfall experienced throughout April. A truly impressive vintage delivering immaculate, clean fruit, showing brilliant concentration, balanced with hallmark bright acidity.
Soil Type Prime central Wairau, Renwick and Brancott soils. Shallow, silt loams over deep layers of free-draining stones. Moderate fertility low vigour soils.
Clonal / Rootstock Selection Chardonnay clones were selected to provide smaller berries and more flavour intensity – predominantly Dijon B95, UCD 15, UCD 6, 548 and Mendoza. Medium to low vigour rootstocks were matched for suitability to clone and soil.

Oak Selection
Oak was selected from predominantly the Allier region in France. The tight grains of this wood are less tannic, more aromatic and provide layers of texture and complexity to the wine. These were seasoned for a minimum two year period and medium toasted, ensuring no harsh tannins and heightened aromatic potential. The barriques were supplied by renowned coopers Dargaud and Jaegle, François Frères, Chassin and Treuil.

Winemaking Techniques The fruit was destemmed and lightly pressed with the free run and pressed juice cold settled to partial clarity, racked into stainless steel fermentation tanks and inoculated with a pure yeast culture. 50% of the ferment was transferred to French oak barriques and allowed a slow temperature controlled fermentation at 14 – 16˚C (57 – 60˚F) for several weeks. The barrique fermented wine was lees stirred on a weekly basis and matured for 6 months to achieve maximum softness and retention of varietal flavours. The tank fermented portion was
held on yeast lees stirred, racked and prepared for final blending. No malolactic fermentation was undertaken

MATURITY ANALYSIS AT HARVEST (weighted average) BRIX: 22.8
pH: 3.24

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