Description
The fruit for the Hunter’s Chardonnay was picked from our estate vineyards in the Rapaura and Omaka sub regions of Marlborough and is predominantly from the Mendoza clone. The juice was fermented using indigenous yeasts in French oak casks. Following 10 months ageing in these casks, the wine was racked off its lees, ready for bottling. The resulting wine shows a complex, flinty nose of bright stone fruits and toasted hazelnuts. The palate is rich and full but tightly structured.
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