Lake Chalice The Raptor Marlborough Chardonnay 2017

Lake Chalice The Raptor Marlborough Chardonnay 2017"Bright straw yellow colour with light golden hues, lighter edged. The nose is initially stylishly restrained, but grows in fullness and concentration and blossoming aromas of ripe citrus fruits and yellow stonefruits intermixed with creamy barrel ferment and nutty oak, a little toast and subtle butterscotch MLF complexities. The aromatics are harmoniously interwoven. Medium full bodied, the palate has fulsome and voluminous flavours of ripe citrus

"Bright straw-yellow colour with light golden hues, lighter edged. The nose is initially stylishly restrained, but grows in fullness and concentration and blossoming aromas of ripe citrus fruits and yellow stonefruits intermixed with creamy barrel-ferment and nutty oak, a little toast and subtle butterscotch MLF complexities. The aromatics are harmoniously interwoven. Medium-full bodied, the palate has fulsome and voluminous flavours of ripe citrus fruits and yellow stonefruits, harmoniously melded with creamy barrel-ferment and nutty oak, with hints of toast and butterscotch MLF. The fruit is mouthfilling with intensity, but also crispness and piquancy and poise from the brisk acidity. The wine carries along a fine-textured line growing in richness and detail as it leads to a sustained, nuanced finish. This is a rich, blossoming and fulsome Chardonnay with harmonious citrus fruit, barrel-ferment and nutty oak, with MLF butterscotch notes on a palate with good presence and freshness. Match with roasted seafood, poultry and pork dishes over the next 4 years. Hand-picked fruit from the ‘Reed’ vineyard, Central Wairau Valley, WBP and fully indigenous yeast barrel-fermented to 13.5% alc., the wine aged 10 months in new and seasoned French oak barriques, undergoing MLF" Raymond Chan, Sep 2018

Bright, pale straw colour on release. Bold flinty notes bordered by hazelnut on the nose. The palate showcases flinty hazelnut minerality with subtle spiced oak, lingering stone fruit finish and a silky mouthfeel with balanced acidity. Enjoy now and over the next 5 years.

Sourced exclusively from the Reed Vineyard from 100% handpicked fruit for controlled whole-bunch pressing.

Fermented for a full 10 months in a selection of new and seasoned French oak barriques from 100% activated wild yeast. Undergoing malolactic conversion for a creamier texture.