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Ships within 48 hours · Estimated delivery Aug 16 - Aug 21
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Description
Bishop's Leap Marlborough Chardonnay 2025"Its finely fragrant on the nose with notes of rockmelon, nectarine, grapefruit, and subtle vanilla. On the palate, it offers succulent fruit flavours and fleshy texture, well supported by juicy acidity, making it refreshing and immediately appealing. At its best: now to 2028" Sam Kim, Wine Orbit, Feb 2026 "I like the leesy, gently positive reduction theme through the palate of this wine. Flavours of citrus and mineral then white fleshed fruit weave
"It’s finely fragrant on the nose with notes of rockmelon, nectarine, grapefruit, and subtle vanilla. On the palate, it offers succulent fruit flavours and fleshy texture, well supported by juicy acidity, making it refreshing and immediately appealing. At its best: now to 2028" Sam Kim, Wine Orbit, Feb 2026
"I like the leesy, gently positive reduction theme through the palate of this wine. Flavours of citrus and mineral then white fleshed fruit weave through a vibrant and refreshing mouthfeel. No new oak noted so a wine that needs no ageing and presents a style that is an alternate to riesling or dry chenin. Well made, plush and ready to enjoy from late 2026 through 2029" Cameron Douglas, Master Sommelier
Juicy aromas of bright, white nectarine and lifted oak spice. A generous and full mid palate from malolactic fermentation. Layers of stone fruit are interlaid with subtle oak and creamy nougat. This wine will cellar well for the next few years but is also perfect for drinking immediately.
Local folklore tells of an early Marlborough Bishop who leapt to his death whilst being pursued by a Māori war party, into the fast-flowing Wairau River. This same river provides the ever so important water source for Marlborough’s flourishing grape vines, enabling them to provide pristine and pure wine. Fruit for this Bishops Leap Chardonnay is from a selection of immaculately tended vineyards throughout Marlborough. Primary fermentation with oak influence followed by a secondary malolactic fermentation to enhance the flavours and texture of the palate.
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