Tohu Whenua Matua Single Vineyard Nelson Chardonnay 2020

Tohu Whenua Matua Single Vineyard Nelson Chardonnay 2020"Voluminous, intense, complex bouquet with aromas of nectarines, beeswax, wheat bran, buttered ciabatta and white pepper. Decadent, rich, intense, oily textured wine with ripe peach kernel flavours, plenty of oak but balanced by just the right amount of acidity and a wonderful, long bitter almond finish. A superb richer style which retains elegance" NZ Wine Rater, Aug 2022 Layers of citrus peel and juicy stonefruit flavours. Subtle hints of hazelnut,

"Voluminous, intense, complex bouquet with aromas of nectarines, beeswax, wheat bran, buttered ciabatta and white pepper. Decadent, rich, intense, oily-textured wine with ripe peach kernel flavours, plenty of oak but balanced by just the right amount of acidity and a wonderful, long bitter-almond finish. A superb richer style which retains elegance" NZ Wine Rater, Aug 2022

Layers of citrus peel and juicy stonefruit flavours. Subtle hints of hazelnut, flint and spicy oak. Full bodied and richly textured with a creamy mouthfeel. A delightful long and lingering finish.

Ripe juicy stonefruit and bright citrus peel characteristics meet in a richly textured Nelson Chardonnay. Hazelnut, flint and spicy French oak. Upper Moutere, Nelson, New Zealand. Matau (Fish Hook) block. Planted 2006. 1.33ha. Ancient Moutere alluvium clay soils, featuring deeply weathered and dissected gravels.

Perfect conditions over flowering resulted in even fruit levels across the block. Dry Summer conditions with cool nights advanced ripeness in the fruit while retaining balanced levels of acidity. A successful harvest period with grapes picked at optimal ripeness with an outstanding flavour profile.

Carefully hand-harvested, the grapes were gently whole-bunch pressed. The majority of barrels were fermented with specially chosen yeasts; while a small proportion were left to undergo ‘wild’ fermentation. Weekly batonage - or lees stirring - promoted yeast autolysis which added both body and complexity. Malolactic fermentation naturally occurred once the weather warmed in the spring. Only the best barrels made the final blend, before filtering and bottling without fining.