Radburnd Hawke's Bay Chardonnay 2019 (Single Bottle)

Radburnd Hawke's Bay Chardonnay 2019 (Single Bottle)"This is a stunning beauty; exquisitely composed and expressed showing nectarine, lemon peel, nougat, hazelnut and oatmeal aromas on the nose, followed by an impressively concentrated palate offering outstanding fruit purity combined with discreet oak infusion. It's refind and flowing to a persistent seamless finish. At its best: 2023 to 2031" Sam Kim, Wine Orbit, May 2021 "A favourable vintage and old vine Medoza clone Chardonnay have conspired to

"This is a stunning beauty; exquisitely composed and expressed showing nectarine, lemon peel, nougat, hazelnut and oatmeal aromas on the nose, followed by an impressively concentrated palate offering outstanding fruit purity combined with discreet oak infusion. It's refind and flowing to a persistent seamless finish. At its best: 2023 to 2031" Sam Kim, Wine Orbit, May 2021

"A favourable vintage and old vine Medoza clone Chardonnay have conspired to produce a wonderfully intense, lively wine that is a delight to drink. A seamless, vibrant wine that's deliciously accessible now but should develop well over the next few years" Bob Campbell, Master of Wine, Real Review, Apr 2021

"From winemaker Kate Radburnd, best known for her long spell at Pask (1990 - 2017), the stylish 2019 vintage was grown at three sites in Mangatahi, Bridge Pa and the Dartmoor Valley. Hand-harvested, it was fermented and matured for 10 months in French oak casks (new and one year old). Bright, light lemon/green, it looks set for a long life, showing and impressive combination of richness and restraint, power and delicacy. Mouth filling, with deep, vibrant, peachy, citrusy flavours, and finely integrated oak, it should break into full stride 2024+" Michael Cooper, Buyers Guide Edition 2022

"Bright, pale yellow with some depth and a slight gold hue, even colour throughout. The nose is softly full and elegantly presented; pastry, citrus, mineral, and barrel flint nuances slowly growing, white spices lifted. Medium-full bodied, brilliant intensity, aromas of citrus, pineapple, peaches have a taut core, adornded by brioche and delicate barrel spices. The acid tension flow with great energy, chalky minerals filled the side of the palate, linger to linearity. The wine has intensity, elegant palate weight and poised acid structure provide the potential for ageing development" Candice Chow, Raymond Chan Reviews, May 2021

Radburnd’s restrained 2019 Chardonnay will unfold with time. Pure citrus notes are supported by gentle mealiness from yeast influence - held together with balanced acidity. The beautiful structure of Chardonnay enables graceful bottle development and this wine is poised to do just that. Fine subtle sweet French oak completes this elegant wine. A finely structured Chardonnay with restrained purity of fruit, French oak and yeast complexity, balanced to age beautifully.

Old vine Mendoza Chardonnay was hand harvested at two vineyards in Hawke’s Bay and chilled overnight. Mangatahi vineyard is inland and elevated with slower ripening, while Bridge Pa ripens Chardonnay beautifully with its red metal soils. Clone 548 was sourced from the Dartmoor Valley. Low yielding vines, open canopy management, managed irrigation and sustainable winegrowing practices are featured at these sites. Mendoza’s characteristic ‘hen and chicken’ bunches produced fruit of great intensity, structure and acidity. Clone 548 produced even berry size and lovely fruit vibrancy.

Hawke’s Bay’s 2019 growing season started with a wet spring, resulting in lower yields and smaller berry size. A warm and dry period after Christmas, extending to a long hot autumn with cool nights ensured fresh acidity and the harvested grapes displayed wonderfully intense fruit flavour. Higher growing temperatures and lower rainfall, coupled with a lighter crop resulted in an early start to vintage.

Chilled bunches were hand sorted and whole bunch pressed. Most of the juice was cold settled then racked to barrel. For added complexity, fermentation was in new and 1 year old French oak barriques with select cultured and indigenous yeasts. Lees stirring post fermentation was regular, and malolactic fermentation was completed in the barrel. Finally, the Chardonnay matured on lees for 10 months before blending and bottling.