Graceful melody of rockmelon & peach with creamy nutty notes brought to focus with an opulent and juicy citrus finish.
The grapes for this Chardonnay come from a special vineyard in the Dartmoor Valley riverbed of Hawke’s Bay. The Mendoza clone grapes were pressed and the chilled, free run portion sent down to me in Central Otago to ferment in barrel. The wine fermented naturally to dryness, with malo-lactic fermentation continuing in late spring. Eleven months in barrel and 25% of it was new D&J and Francois Freres barrels.
Black Peak Hawke’s Bay Chardonnay 2017
Raymond Chan Wine Reviews. 2018
Bright, light golden-yellow colour with some depth, paler edged. The nose is softly concentrated with a rounded core of yellow stone fruits and subtle notes of savoury citrus fruit melded with a little creamy barrel-ferment, and nutty oak, unfolding complexing mealy detail. Medium-bodied, the palate has vibrant and luscious fruit flavours of tropical, citrus and yellow stone fruits, enlivened by bright and refreshing, lacy acidity. The fruit is detailed by spicy, nutty oak with hints of creamy barrel-ferment and buttery MLF. The mouthfeel features a light phenolic line which carries the flavours to a finely concentrated, lingering finish with a little textural grip and spice. This is a vibrant and lively Chardonnay with bright and lush citrus, tropical and stone fruit flavours, subtle barrel elements, and spicy, nutty oak on a fine-textured palate.