Description

Oyster Bay Chardonnay truly captures the character of Marlborough with pure, incisive, ripe fruit flavors. A combination of barrel and tank fermentation, the stirring of yeast lees and a portion of malolactic fermentation achieves maximum softness, integration and texture.

Wine Profile

Production Notes:

The fruit was destemmed and lightly pressed, with the free run juice clarified to partial clarity, racked into stainless steel fermentation tanks, and inoculated with a pure yeast culture. 50% of the ferment was transferred to French oak barriques and allowed a slow temperature-controlled fermentation at 14–16 ̊C (57–60 ̊F) for several weeks. The barrique-fermented wine was lees stirred regularly and matured for 9 months to achieve maximum softness and retention of varietal flavours. The tank fermented portion was held on yeast lees, stirred, racked, and prepared for final blending. A small portion of malolactic fermentation was undertaken. The resulting wine was then blended and filtered prior to bottling.

Tasting Notes:

Aromas and flavors of ripe citrus and stonefruit, balanced with subtle oak, and a creamy texture to finish. Fragrant white peach and vibrant citrus with lingering lime zest.