Wine Portfolio

Coniglio Hawke’s Bay Chardonnay 2014


2014 Vintage

Mid straw in colour. A multi-layered aroma with fruit aromas of peach, apricot and orange blossom surrounded by complex yeast and barrel aromas of hazelnut and marzipan.
The palate shows great balance and a fine structure with a lovely freshness. Subtle creamy texture comes from the lees aging and provides depth and complexity to the fruit flavours. On the palate there is stonefruit, hazelnut and salted caramel with a delicate spiciness from the fine oak. The finish is long and dominated by fine silky oak flavours.

The grapes for our flagship wine come from Mendoza clone Chardonnay planted at our Riverview vineyard on the southern terraces of the Ngaruroro River in Hawke’s Bay. This stony site consistently provides the winery with Chardonnay that is uniquely and distinctive, with layers of flavours that simply cannot be found in other vineyards.
The vineyards consists of 4 dramatic terraces caused by extensive flooding over the last 20,000 years depositing deep layers of river boulders overlaid by a thin layer of volcanic loam. The predominant soil type is Takapau, with some Poparangi running through the veins of the terraces, this giving us a very free draining site.
The vine rows are planted in a NE – SW orientation and we employ a simple two cane vertical shoot position canopy.

Careful monitoring of the ripening process and close proximity to the winery allow for multiple picks across the block so we can achieve the perfect ripeness and blending options. The fruit for Coniglio is hand harvested, then chilled for 24 hours prior to whole bunch pressing the next day.
New and one year old French oak barriques are then filled directly from the press. The juice is then allowed to ferment in barrel with naturally occurring yeasts. Fermentation may take up to four months. Malolactic fermentation is also spontaneous and ‘naturally’ occurring.
The wine spent 15 months in barrel prior to bottling in July 2015.


“Still unfolding, the 2014 vintage was estate-grown in the inland, elevated Riverview Vineyard, hand-picked, and fermented with indigenous yeasts in French oak barrels (50 per cent new). Bright, light lemon/green, it is full bodied, with rich citrus and stone-fruit flavours, biscuity and buttery notes, finely balanced acidity, and excellent complexity. Best drinking mid-2018+.”
– 4.5 stars, Michael Campbell’s Buyer’s Guide 2018


“There is so much going on in this chardonnay it almost needs its own personal assistant. Creme caramel, candied grapefruit, grilled peach and a hefty wave of toasty, nutty notes lead the way to a long, luscious yet elegant finish. It’s drinking beautifully now, but it’s definitely a wine for the long haul.”
– Yvonne Lorkin, NZ Herald
 “Créme brûlée inside a toasted oak bowl, grapefruit, and little hints of vanilla and spice. It’s so slippery and elegant.”
– Yvonne Lorkin, Thirsty Works
 “Launched by Morton Estate from 1998, Coniglio is one of New Zealand’s most expensive Chardonnays. A Rolls-Royce version of the company’s Black Label Chardonnay, it is typically an arresting wine, powerful and concentrated. Grown in the cool, elevated (150 metres above sea level) Riverview Vineyard at Mangatahi, Hawke’s Bay, it is hand-picked from mature vines and fermented and lees-aged in French oak barriques, with malolactic fermentation according to the season. The 2010 vintage (*****), the first since 2004, is richly fragrant and very full-bodied (14.5 per cent alcohol), with fresh acidity and concentrated, peachy, slightly buttery flavours in a very ripe style, already delicious. Drink now to 2015″
Michael Cooper’s Buyer’s Guide to New Zealand Wines 2014 Edition

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Vintages > 2014 2013