A richly flavoursome Chardonnay; dry, full bodied and succulent, thanks to extended time on yeast lees in barrel following 100% barrel fermentation. It is made from 100% Chardonnay clone 5 from a vineyard 34 kilometres inland at 175 metres above sea level in Hawke’s Bay. Winemaker Evan Ward fermented 55% of this wine in new French oak barriques, following the ferment with full malolactic to add complexity and softness to the palate. Ten months on lees with fortnightly battonage (lees stirring) further adds to the weight in this ripe, rounded, full throttle creamy Chardonnay. The lees stirring encourages yeast mannoproteins in the wine, which add flavour and complexity.
This is a stunner; big and bold with balance and the ability to age for up to seven to eight years. It also drinks well right now.
16.5/20
2019 Tiki Koro Central Otago Pinot Noir $34.99
Central Otago leads the way when it comes to Pinot Noir with 80% of its vineyards devoted to this red grape. The 2019 vintage was a smaller than usual one due to frosts in this edgy cool climate wine region.
This wine was fermented in open top fermenters and hand plunged daily during its 22 days of maceration then pressed into 225 litre French oak barrels for 10 months, which adds notes of smoothness, spice and a touch of complexity.
It is a light bodied red with freshness and drinks well now. It can hold for the next two to three years too, providing a lovely refreshing red.
