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Waipara Springs

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The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.

Pale straw in colour with subtle peach and nectarine flavours, followed with a layered background of vanilla and toast. Fermented and aged in French oak, this wine is full bodied with mouthfilling vibrant intensity and balanced weight, leading into crisp clean dry finish.

Technical analysis

ALCOHOL

12.5 %

pH

3.47

ACIDITY

5.4 g/L

ORIGIN

New Zealand

VARIETY

Chardonnay

BOTTLED DATE

January 2017

FINED USING

Milk

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Waipara

Vinification details

After machine harvesting, the fruit was pressed to large format 500L French oak barrels, fermented and then left-over winter with light lees stirring and allowed to start natural malolactic fermentation in spring. It was racked from barrel, blended and bottled in January. 

Green credentials

Member of Sustainable Winegrowing New Zealand.

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The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.

This is a smooth, complex wine with aromas of ripe stone fruit, savoury oak and lightly toasted hazelnut. Rich in minerality and with texture, beautiful balance and finesse. From vines planted in 1982, some of the oldest Mendoza clone Chardonnay in New Zealand.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

2.3 g/L

pH

3.47

ACIDITY

7.3 g/L

ORIGIN

New Zealand

WINEMAKER

Paul Hewitt

VARIETY

Chardonnay

FINED USING

Milk

TIME IN OAK

9-12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Waipara

Vintage conditions

No significant frost, however, cold weather in December resulted in poor flowering and fruitset which decreased yield. Fortunately there was no rain during the later-than-normal harvest.

Vinification details

Juice was settled, racked off heavy solids and transferred to tank for natural fermentation. Once the tank had dropped a Brix, the volume was sent to barrel to continue fermenting to dryness, with a portion of new oak (10%). Post primary fermentation the wine was left for an extended period on the lees and mixed to add complexity to the wine. The barrels underwent natural malolactic fermentation in the spring and were were topped and stirred weekly.

Awards

Wine Merchant Top 100 Winner

Green credentials

Member of Sustainable Winegrowing New Zealand.

 

Have a trade enquiry?
Contact us to discuss