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2016 Golden Egg Chardonnay
First up was the Easter release of the 2016 Golden Egg. The 2015 was a sell-out success, so there was much anticipation. The 2016 is truly beautiful, and has had an extraordinary reception by the trade, critics and our lovely customers.
Growing in volume from one concrete egg to two, we sold out on allocation to the trade in just four days! But we have saved some stock for our new cellar door and our many Chardonnay fans. Hand harvested Mendoza (free run juice only) was used for ferment in the unique concrete eggs. Like the 2015, seamless seductive texture is a strong feature, along with true purity of fruit and a beautiful line of acidity, finishing with a delicate mineral slatey finish.
Truly unique, this is a chardonnay unlike no other. Be quick.
2016 Heartwood Chardonnay
On May Day, we released a brand new addition to our range, a classic Hawke’s Bay barrel fermented Chardonnay we called “Heartwood”.
Mendoza hand-picked fruit was barrel fermented and matured in 25% new French oak barriques, and the balance in one and two year old barrels. We called this Heartwood as it is the heart-wood from the centre of the mighty French oak trees that yields the tight grain selection of staves we purchase in our top end barrels. These staves are then seasoned for three years outside in the elements to weather and soften the oak tannins, before being crafted into barriques. This is a timeless and truly intriguing art, which we revere greatly. Over time, we will bring the story of the forest giants and the incredible process of making barrels to the fore.
Our cellar door will contain educational features, and guided winemaking tours will elucidate the story of Quercus Robur, the mighty French Oak giants of the forest.