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Chardonnay

Chardonnay. Vino Fino September 4th. 17 th September 2010. Chardonnay. Originated in the Burgundy region of France. Can be made in a variety of styles with different regions exhibiting different styles. Along with Pinot Noir, it is also the major grape variety in Champagne.

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Chardonnay

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  1. Chardonnay Vino Fino September 4th 17th September 2010

  2. Chardonnay • Originated in the Burgundy region of France. • Can be made in a variety of styles with different regions exhibiting different styles. • Along with Pinot Noir, it is also the major grape variety in Champagne. • As a non-aromatic variety, it has an affinity with oak, and while barrel-fermented Chardonnay tends to be the richest, most complex and long-lived dry whites, the trend to unoaked Chardonnay is catching on as a backlash to the hefty, overwooded styles. (In NZ, this is very much the trend)    * melon, grapefruit and pineapple    * buttery and nutty

  3. Chablis "It's just that the rich, oaky style of New World Chardonnays--whether they be from California, Australia, Chile, etc.--doesn't appeal to me.  Instead, give me the liveliness, minerality, and firm acidity of cool-climate whites such as Chablis." Ed McCarthy (winereviewonline.com).

  4. Auckland & Waiheke Island

  5. Waiheke Island

  6. Man O’ War Chardonnay 2008 • Aged on lees for 10 months with lees stirring of the barrel component but no malolactic fermentation. • Aromas of fresh citrus fruits and freshly melted butter on warm toast lead into a fine focused wine exhibiting fresh acidity and the clean lingering finish of fresh grapefruit. (their own website) • Nose: Subtle notes of green lemon, kiwi fruit and apple-blossom • Palette: Green lemon,  lime, apple and a touch of peach skin. (wine advocate, 90 points) • 5 star Cuisine Magazine (May 2010) • Alcohol: 14.5%, Barrel: 30% old oak 70% tank

  7. Cable Bay Chardonnay 2007 • Nose: Tropical and floral aromas harmonise with a nutty, mineral complexity. (their own website) • Palette: 'Instantly appealing, with lovely, sweet-fruit flavours to the fore and a delicate seasoning of nutty, toasty oak.  Very fresh and vibrant, with excellent depth and harmony.  The best vintage yet of this label.' ( Winestate Nov/Dec 2008) • 5 star rating Winestate (Nov/Dec 2008) • Alcohol: 14.5%

  8. Gisborne

  9. Matua Estate Reserve Release Gisborne Chardonnay 2007 Viticulture: • Sunshine, warm temperatures &absence of rain during the later part of the growing season in Gisborne led to ideal ripening period for the Chardonnay. Vintage: • The majority of these parcels were hand picked from selected blocks within our Judd Estate Vineyard. 100% barrel fermented, with 30% of the wine completed the secondary malolacticfermentation in barrel. All parcels were kept separate, left on yeast lees & stirred every 2 weeks up until being blended prior to bottling. Winemaker’s notes: • Pale straw in colour with fresh green hues. • Fruit driven nose with aromas of lemon, white peach and pears complimented with a gentle spice. • Palate: fruit shines through, citrus flavours meld with creamy cashew, resulting in a complex, crisp, clean, refreshing style of Chardonnay. • Alcohol Content %: 14% vol; Bottled: December 2007

  10. Milton, Opou Vineyard Chardonnay, Gisborne 2007 Winemaker’s Notes: • The prolonged élevage has contributed fragrance of bush honey and marzipan. Charming in its elegance, the wine is finely textured with the well-integrated fruit tannins balancing the freshness of the acid, a structure which will reward ageing. A wine to beguile over many seasons, watch it evolve. • Closed with a high quality natural cork. • Drink between 2009 – 2015 • Alcohol14.0% BottledJune 2008 Released May 2009

  11. Raffle Wine Forrest Riesling, 2008 (Marlborough)

  12. Te Mata Elston Chardonnay 2005 • Hand harvested from Te Mata Estate vineyards between the 12th and 29th of March. • Fermented in new and seasoned French oak barrels. Then underwent complete malolactic fermentation and was matured in barrel for a total of ten months. During this time, the wine remained in contact with its yeast lees and was regularly stirred. • ‘DIAM’ corks washed with a liquid form of CO2, eliminating any possibility of cork taint. • Nose: Stonefruit, pineapple, butterscotch and cedar. • Palate: Rich & long with biscuit & white peach flavours. • Partners full flavoured seafood, chicken, turkey & duck. • Drink between 2008 – 2011

  13. Te Mata Elston Chardonnay 2006 • Hand harvested from Te Mata between 8th and 12th March 2006. • Fermented in new and seasoned French oak barrels before undergoing complete malolactic fermentation and maturing in barrel for ten months. During this time, the individual wines remained in contact with their yeast lees and were regularly stirred. • Bottled with ‘DIAM’ corks. • Light golden/green colour with aromas and flavours of citrus blossom, peach and buttered toast. • The ripe and full palate has a lovely fresh acidity providing structure and great length to this quality wine. • Drink before 2011 • Partners seafood, poultry and white meats or soft ripened cheeses. 

  14. Te Mania Reserve Chardonnay 2007 (Nelson) • Best known for their Pinot Noir • Nose:  A rich nose with marmalade, ripe grapefruit, cedary oak and biscuitycharacters. • Palate:  Full, rich, sweet palate with ripe, concentrated fruit backed by generous oak. Some savoury/biscuity characters with toasty vanilla and a touch of nuttiness. Powerful, complex and well-weighted with a round, creamy, lingering finish. • Alcohol: 14.5%, Acidity: 6.2 gms/l 2007

  15. Chablis The wines of Chablis have four different appellations:1. Petit Chablis (from the area farthest from the town of Chablis; not the most desirable soil; least expensive; most of it stays in France). 2. Chablis (largest category by far; also known as 'Chablis AC'; can be quite decent in good vintages; retails in U.S. for about $25; drink within five or six years of the vintage). 3. Chablis Premier Cru (usually, the name of the Premier Cru Vineyard is on the label; sometimes just '1er Cru'; quite a big step up in quality from Chablis AC; generally retails in U.S. for $35 to $40; can age and improve for ten years or more in good vintages). 4. Chablis Grand Cru  (the name of one of the seven Grand Cru vineyards: Les Clos, Vaudésir, Valmur, Grenouilles, Blanchots, Les Preuses, or Bougros is on the label; retails for over $60, with a few prestigious producers, such as Raveneau and René & Vincent Dauvissat, over $100; can age and improve for 15 years or more in good vintages).

  16. Jean-Marc Brocard Mont de Milieu Chablis Premier Cru 2003 • 13% Alc./Vol. • “Let yourself be seduced ....” Jean-Marc Brocard.

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