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Ships within 48 hours · Estimated delivery Aug 27 - Sep 1
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Description
Monowai Upper Reaches Hawke's Bay Chardonnay 2021"Complex and inviting, the bouquet shows golden peach, fig, vanilla, hazelnut and oatmeal characters. It's equally satisfying on the palate delivering excellent weight and silky texture, leading to a wonderfully long delectable finish. At its best: now to 2026" Sam Kim, Wine Orbit, May 2022 "Peaches and fresh apple, some quince and new wood flavours of raw sugar and baking spices. youthful, fresh and nicely complex. A silky cream textures touches the
"Complex and inviting, the bouquet shows golden peach, fig, vanilla, hazelnut and oatmeal characters. It's equally satisfying on the palate delivering excellent weight and silky texture, leading to a wonderfully long delectable finish. At its best: now to 2026" Sam Kim, Wine Orbit, May 2022
"Peaches and fresh apple, some quince and new wood flavours of raw sugar and baking spices. youthful, fresh and nicely complex. A silky-cream textures touches the palate first followed by a core of yellow fleshed stone fruits, apple and a combination of lles and wood flavours. Medium+acidity with a wieghty mouthfeel and balanced even finish. Well made, lengthy and new. Best drinking from late 2022 through 2028" Cameron Douglas, Master Sommelier, Jun 2022
Aromas of ripe stone fruit and dried pineapple mingle with spicy oak and roasted almonds. On the palate, this plush, full bodied Chardonnay exhibits pink grapefruit rind, juicy ripe apricots and a focussed acid backbone with hints of spice and a long creamy textured finish.
A specially selected parcel of fruit from some of our oldest Chardonnay vines was carefully tended from pruning, throughout the growing season, right up to harvest. At optimum flavour and phenolic ripeness, the grapes were selectively harvested to ensure only the best bunches were picked. Following light pressing, the juice was transferred to a mixture of new, 1- and 2-year-old French oak barriques for fermentation and aging. The whole batch underwent malolactic fermentation and was stirred on a regular basis to help build texture. Aged for 10 months before being gently transferred to tank to prepare for bottling.
Food Pairing: Triple cream Brie, washed rind cheeses & Gruyère, Pork schnitzel with creamy peppercorn sauce & mash.
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