Odyssey Gisborne Chardonnay 2024

Odyssey Gisborne Chardonnay 2024"Beautifully fruited and inviting, the wine shows apricot, rockmelon, nougat, and roasted cashew aromas, followed by a smooth palate offering succulent fruit flavours with supple texture and finely pitched acidity, making it delightfully drinkable. At its best: now to 2028" Sam Kim, Wine Orbit, Dec 2024 Luscious and fruity, this is smooth drinking Chardonnay with ripe stone fruit, flint and citrus flavours. The palate is smooth and rounded, with

"Beautifully fruited and inviting, the wine shows apricot, rockmelon, nougat, and roasted cashew aromas, followed by a smooth palate offering succulent fruit flavours with supple texture and finely pitched acidity, making it delightfully drinkable. At its best: now to 2028" Sam Kim, Wine Orbit, Dec 2024

Luscious and fruity, this is smooth drinking Chardonnay with ripe stone fruit, flint and citrus flavours. The palate is smooth and rounded, with excellent richness and texture nicely framed with soft acidity. It’s creamy and has a very long finish on the palate.

The Odyssey Gisborne Chardonnay is sourced from Gisborne the most easterly of New Zealand’s grape growing regions and the first region to see the light. This vineyard is one of the oldest in the region and the grapes are Mendoza clone which give small berries and concentrated flavor. We do not irrigate over summer as the heavy silt loam and clay in the soil holds the moisture .Gisborne experiences high sunshine hours over. summer, perfect for the Chardonnay grapeIn the summer of 2024 we harvested when the flavours were peak. Picking by hand has resulted in fruit in the best condition being delivered to the winery. Harvested 24-30 March 2024.

Handpicked the grapes were gently pressed and cold settled naturally, and a portion of solids were added back in for texture. A portion of the juice was then fermented at a cool temperature with special yeasts to highlight the abundant fruit flavours of the Gisborne Chardonnay, the rest fermented at warm temperature in barrel to increase the texture and creamy nature of the wine. After a partial malolactic ferment the wine rested sur lees for ten months and in barrel gently stirred before being carefully prepared for bottle. Bottled December 2024.