Total acidity as tartaric: 6g/l
Residual sugar: Dry
Estate Vineyards Chardonnay ’16 combines the best of traditional and modern winemaking. Traditional whole-bunch pressing, barrel fermentation, barrel maturation on gross lees, and malolactic fermentation were all used on a portion of the wine to enhance the complexity, richness and integration. Modern de-stemming and tank fermentation was used for the remainder of the grapes to preserve the vibrant varietal aromas and clear, fresh fruit expression.
The grapes for Estate Vineyards Chardonnay ’16 were harvested between 16 and 26 March 2016 from Te Mata Estate’s own vineyards in the Woodthorpe Terraces, Bridge Pa Triangle and Havelock Hills sub-regions of Hawke’s Bay.
Sourced exclusively from Te Mata Estate’s own vineyards, the estate vineyards wines are blended to represent the best qualities of their variety, vintage, and Hawke’s Bay origin.