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Ra Nui Chardonnay

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Your Price:
$24.99 (You save $5.00)
1.40 KGS
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Product Description

Ra Nui Chardonnay

Region Marlborough NZ

Winemaker Steve Hotchin

Vintage Current Vintage (Enquiries Welcome)

Colour Clear, brilliant golden straw..

Aroma  The nose exhibits initial citrus and mineral characters with subtle oak characters in the background.

Palate On the palate citrus and stonefruit flavours . Full bodied with crisp acidity and a lengthy smooth finish.

Analysis Bix; 23.9 Alc 13.5% RS 1g/l TA; 7.1

To make this wine Chardonnay grapes were sourced from a single premium Wairau Valley vineyard. Lying in the heart of theWairau Valley the Summerhouse vineyard soil is a mixture of gravel and sandy loam areas with bony rocky areas, extremely free draining. Stunningly healthy and flavoursome grapes always come off this block reflecting the care and interest taken by the owners in this unique vineyard.

Season 09/10
A cool start to the season with no real frost issues, however flowering was about a week to 10 days later than normal. This cool flowering period affected crop set and we expected a slightly lighter than normal crop load. A cool summer followed, and we were concerned at the low temperatures and late phenological development of the vines. Perhaps it was just a trick of nature but the seemingly apparent poor summer, with lack of typical sunny Marlborough summer days did not, according to the Statistics, actually equate to cooler temperatures, it just seemed that way! The final Met Report stats showed that the mean temperatures in November, December, January and February were all slightly above average. April, and vintage, rolled on and we had very low rainfall and a nice warm month to harvest in.We hand picked all Chardonnay
grapes for this wine in one day on 2nd April 2010. The Growing Degree Days for the season (July 09 – April 10) were 1,371 compared to the long term average of 1,341. In conclusion, an unusual vintage, cool and poor flowering, extreme low rainfall throughout (half the average), ending with a warm month of harvest. Yields were 30%down on estimates.

All grapes were hand picked into small bins and immediately transported to the winery. The grape clusters were then tipped into a receival bin, gentle desteeming took place with the whole berries then further hand sorted along a conveyor. The berries were then sent by conveyor into a small press and given a light pressing. The clear juice was immediately transferred to a mixture of 225 litre and 500 litre French oak barrels, no new oak, most being between one to four years old. The juice was then allowed to go through a natural ferment, and then left to rest on lees. At nine months the barrels were all tasted and the best were then blended together, cold stabilised and lightly filtered prior to bottling.

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