The salty-mineral seafood companion

This characterful wine is made from hand-picked grapes from Elephant Hills coastal vineyard Te Awanga. During the crucial summer months, the Hawke’s Bay vineyards had some long dry days with relatively low humidity, followed by perfect fall weather. This allowed the early ripening varieties, such as the Chardonnay, a wonderful purity and elegance of the fruit. The grapes were pressed whole. The fermentation was carried out with wild yeasts. Malolactic fermentation was deliberately omitted. The maturation took place for 11 months on the fine yeast in 228L oak barrels, of which 25 percent were new.

And this is how the Estate Chardonnay by Elephant Hill tastes

Wonderful, animating scent of citrus blossoms, green apple and grapefruit, accompanied by a subtle hazelnut note. On the palate with fine salty minerality. Very balanced and well structured. A wonderfully multi-layered Chardonnay with a large fruit concentration, a beautiful texture and a long-lasting finish.