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Description
Vidal Reserve Hawkes Bay Chardonnay 2018Hazelnut White peach Citrus Silky, long finish "Fully barrel fermented and aged (with 15% new French oak), the 2018 Reserve Chardonnay is a huge step up from the entry level bottling. Scents of gently toasted hazelnuts complement grilled white peaches and pineapple on the nose, while the medium bodied palate is silky in feel from start to long, citrusy finish" The Wine Advocate, Joe Czerwinski, Mar 2020 The 2018 vintage has produced a classic Hawke's
- Hazelnut
- White peach
- Citrus
- Silky, long finish
"Fully barrel fermented and aged (with 15% new French oak), the 2018 Reserve Chardonnay is a huge step up from the entry-level bottling. Scents of gently toasted hazelnuts complement grilled white peaches and pineapple on the nose, while the medium-bodied palate is silky in feel from start to long, citrusy finish" The Wine Advocate, Joe Czerwinski, Mar 2020
The 2018 vintage has produced a classic Hawke's Bay Chardonnay. Beautifully fragrant citrus, stone fruit and roasted nuts combine on a finely styled, textured and balanced palate showing good complexity.
Fruit for this wine was produced predominantly from the Keltern vineyard in Maraekakaho and balanced with premium sites in Ohiti, Te Awanga and the stoney soild of Omahu Gravels. The soil type and climate of each site have contributed particular characters to the final wine. The warm and dry Summer of 2018 allowed early picking at good flavour ripenes. Picking decisions were based on flavour and natural acid balance allowing the wines to express intensity and purity of fruit with fine definition and length on the plate.
Juices from gently pressed grapes were partially settled before being racked with light lees to French oak barriques (15% new) for natural and inoculated fermentation. Following this, some batches went through natural malolactic fermentation to balance out the naturaly acidity. Oak barrels were selected for their subtle flavour and aroma profile, adding complexity gained from 10 months maturation on lees. Sensitive winemaking has allowed site and season to be reflected, supporting the defined, complex and elegant style of this wine. Bottled 12th February 2019.
Food Pairing: Fish, shellfish, poultry and fresh seasonal salad.
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