$26.99 – $307.68 inc GST
This excellent Chardonnay is highly appealing, with pronounced nectarine, baked peach, rock melon, nashi pear and ginger spice flavours,finishing with subtle butterscotch notes, ensued with a touch of clove, vanilla and toasty oak, conferring a lovely creamy weight, length and complexity.
Reserve wines are from low-yielding vines producing superior grapes showing intense fruit flavours and pure varietal expression. The winemaking philosophy is to achieve “balance” of flavour, structure and texture.
Reserve wines are more complex than the Mills Reef range and by matching them with food can greatly enhance your dining experience.
| Amount | Single Bottle, Case (12 Bottles) |
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A lovely example with scents and flavours of ripe peaches, a creamy lactic texture, apple, cashew, vanilla and Brazil nut. Dry in a fuller-bodied expression, plenty of acidity, fruit and wood spices fine tannins and a delicious mouthfeel. Balanced, well made and ready to drink from 2024 through 2027+.
92 Points, Premium
Cameron Douglas, MS
Full bodied and perfectly balanced, enjoy with pan fried fish and a caper butter sauce, or cellar judiciously for 3-4 years.
The grapes for this classical variety were carefully selected from two acclaimed vineyard sites rich in red metal and alluvial deposits. The 2021/22 growing season in Hawkes Bay enjoyed a climate of consistently warm, clear, sunny days and uniform temperatures, with cooler evenings. This near perfect weather pattern allowed the grapes to be harvested slowly at optimal ripeness, flavour profile and balance.
Harvesting of the chardonnay grapes took place on the 6th of March with the fruit arriving at the winery in excellent condition.
The juice was cooled settled for 24 hours, then inoculated with a selection of chardonnay specific yeasts. The juice was then transferred to French oak barrels (30% of which was new) for fermentation in two separate batches. Then, the wine underwent 35% malolactic fermentation to achieve an integrated buttery texture. Thereafter, each parcel spent ten months in oak with frequent lees stirring for enhanced complexity. The final wine was composed from selected barrels within each batch to achieve the desired wine style, before bottling under screwcap on the 9th of February 2023.
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