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Ships within 48 hours · Estimated delivery Jul 8 - Jul 13
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Description
Pencarrow Martinborough Chardonnay 2017"Bright straw yellow colour with pale golden hues, lighter edged. The nose is firm with well packed aromas of white stonefruits, tropical and citrus fruits harmoniously entwined with nutty and reductive flinty complexities, unfolding suggestions of lemon curd MLF and toasty oak elements. Medium full bodied, the palate has well packed and deeply concentrated flavours of stonefruit and citrus fruit with tropical fruit exoticism, entwined with nutty,
"Bright straw-yellow colour with pale golden hues, lighter edged. The nose is firm with well-packed aromas of white stonefruits, tropical and citrus fruits harmoniously entwined with nutty and reductive flinty complexities, unfolding suggestions of lemon-curd MLF and toasty oak elements. Medium-full bodied, the palate has well-packed and deeply concentrated flavours of stonefruit and citrus fruit with tropical fruit exoticism, entwined with nutty, toasty oak and complex flinty reduction along with lemon-curd MLF. The mouthfeel is rounded and the flavours form a fine-textured, firm core with good alcoholic drive and underlying fresh acidity. The flavours recede a little as the wine carries to a long and sustained finish. This is a well-concentrated, up-front Chardonnay with stonefruit, citrus fruit and tropical fruit flavours intermixed with nutty and toasty oak with flinty detail" Raymond Chan, Jan 2018
Pencarrow believes that it is their environment which enables them to grow outstanding grapes to create top wines. They look after their vineyard by encouraging diversity of plant life. For the team at Palliser, caring for the environment is simply part of their ethos. This particualr vintage sees a blend of clones 15, 95, 548 and 809, comprising of fruit from Om Santi, Palliser and Clouston vineyards (83%), and Hawke’s Bay Mendoza clone fruit from the River Valley region (13%). The juice from these were fully barrel-fermented (12% by indigenous yeasts to 13.0% alc). The wine was then aged 8 months on lees in 24% new oak with full MLF.
Food Pairing: Match with barbecued and grilled poultry and pork dishes over the next 4 years.
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