ME by Matahiwi Estate Hawkes Bay Chardonnay 2019

ME by Matahiwi Estate Hawkes Bay Chardonnay 2019Toasty oak Ripe stone fruit Summer fruit Creamy mouthfeel "Medium bodied chardonnay with green apple, lime, citrus, oyster shell, green nectarine and spicy oak flavors. A crisp, high energy wine showing good purity and assertive acidity" Bob Campbell, The Real Review, Aug 2020 "This is attractively fruited and elegantly fragrant, showing apricot, rockmelon, fig and nougat characters on the nose, followed by a beautifully rounded palate that's

• Toasty oak
• Ripe stone fruit
• Summer fruit
• Creamy mouthfeel

"Medium-bodied chardonnay with green apple, lime, citrus, oyster-shell, green nectarine and spicy oak flavors. A crisp, high-energy wine showing good purity and assertive acidity" Bob Campbell, The Real Review, Aug 2020

"This is attractively fruited and elegantly fragrant, showing apricot, rockmelon, fig and nougat characters on the nose, followed by a beautifully rounded palate that's succulent and supple. It's well composed and harmonious with creamy mouthfeel and complexity, offering lovely drinking" Sam Kim, Wine Orbit, Aug 2020

This is a well-balanced wine showing ripe nectarine and Summer fruit characters, with a creamy palate accented by elements of toasty oak on the finish.

The fruit for this wine was grown in two vineyards in the Bridge Pa and Crownthorpe sub regions. The soils here are predominantly stony loams over old river terrace beds. A combination of Mendoza and Clone 15 provide differing flavour profiles, which helps us to increase the complexity of the finished wine. These mature vines are cropped at low yield levels to give intensely flavoured grapes.

The focus in the winery is to capture the pure fruit flavours that come from the vineyard, whilst adding complexity through our winemaking efforts to produce a multi-dimensional wine. This is achieved by using a mixture of tank and oak fermentation of the juice, making use of a combination of cultured and wild yeasts. A portion of the wine goes through Malaolactic fermentation to add buttery notes and texture.The wine remained on yeast lees for 5 months before being racked and prepared for bottling.

Food Pairing: Try it with your favourite fish or poultry dish.