State of Flux Marlborough Chardonnay 2019

State of Flux Marlborough Chardonnay 2019Unoaked Yellow nectarine Almond & spices Mineral finish Complex and layered with yellow nectarine, dried apricots and slate, with hints of almond and baking spices. Generous fresh apricot and peach with a bright mineral finish. This Chardonnay was handpicked from their stunning Medway vineyard in the Awatere Valley, renowned for having extremely tough growing conditions with very hard soils and huge diurnal shifts. The fluctuating temperatures enabled

• Unoaked
• Yellow nectarine
• Almond & spices
• Mineral finish

Complex and layered with yellow nectarine, dried apricots and slate, with hints of almond and baking spices. Generous fresh apricot and peach with a bright mineral finish.

This Chardonnay was handpicked from their stunning Medway vineyard in the Awatere Valley, renowned for having extremely tough growing conditions with very hard soils and huge diurnal shifts. The fluctuating temperatures enabled great flavour to develop during the hot days, yet retain natural acidity and freshness from the cold nights. This has created a full-flavoured Chardonnay that is fresh, pure and full of energy.

The 2019 growing season in Marlborough was a hot and dry one. They received small amounts of rain around the end of December, but then no further until late February. These rain events had very little impact on soil moisture levels, but helped to replenish their rivers, setting them up nicely to see them through to harvest. Vintage started in mid-March and it provided them with incredibly stable weather with fruit that was full of flavour, naturally balanced acidity and lovely weight.

Upon arrival at the winery, the fruit was lightly pressed. The clear juice was racked into a 1700L concrete egg and inoculated. Post fermentation, the wine was kept on gross lees for 11 months. The resulting wine is textural and pure, unmasked by oak allowing the true fruit flavours to show.

This Chablis-style Chardonnay has been fermented and aged in very limited quantities using a concrete egg. The heat generated through fermentation combined with the shape of the vessel creates convection currents causing the lees to be in a constant state of flux. Block features: Upper terrace 100 metres from the Awatere River and 26km inland from the coast with large diurnal shifts. The soil is rocky and sandy loam.

Food Pairing: Grilled fish, cheese boards, roast chicken.