Villa Maria Single Vineyard Ihumatao Auckland Chardonnay 2020

Villa Maria Single Vineyard Ihumatao Auckland Chardonnay 2020French oak Peach & apple blossom Pastry & hazlenuts Poised acidity "Combining power and grace, this stunning chardonnay shows white flesh nectarine, vanilla, spicy oak and golden pastry notes with a hint of lemon zest. The concentrated palate delivers outstanding depth and multi layered mouthfeel together with creamy texture and juicy acidity, making it hugely appealing. At its best: 2023 to 2033" Sam Kim, Wine Orbit, Sep 2021 "Lush, soft and silken

• French oak
• Peach & apple blossom
• Pastry & hazlenuts
• Poised acidity

"Combining power and grace, this stunning chardonnay shows white flesh nectarine, vanilla, spicy oak and golden pastry notes with a hint of lemon zest. The concentrated palate delivers outstanding depth and multi-layered mouthfeel together with creamy texture and juicy acidity, making it hugely appealing. At its best: 2023 to 2033" Sam Kim, Wine Orbit, Sep 2021

"Lush, soft and silken chardonnay with bright grapefruit, citrus, peach, nectarine, root ginger, hazelnut and spicy oak flavours. A concentrated wine, with a backbone of fruity acidity helping to drive a lengthy finish" Bob Campbell, Master of Wine, Real Review, Sep 2021

Youthful in appearance, this wine has a precise and restrained array of aromas and flavours. The nose possesses white peach, apple blossom, and yellow citrus notes combining with fresh pastry, hazelnuts, flint and subtle toast. With layers of flavour, the succulent mid-palate mouthfeel reveals textural complexity and poised acidity leading to a long and elegant finish.

The Ihumātao Vineyard is located within a wind-protected volcanic basin on the edge of the Manukau Harbour in South Auckland. This ancient crater is estimated to be between 30-40,000 years old. The topsoil comprises of peat and clay above a basalt base. Vines range in age up to 15 years and are pruned to one bunch per shoot on VSP trellising.

Settled weather conditions late in 2019 provided an optimum environment for flowering and even fruit set. The important ripening months of February and March were warm and dry, perfect conditions for berry flavour development and harvest.

100% Hand picked and Whole bunch pressed. 100% wild/indigenous yeat fermentation in French 228L barriques (21% new). Matured for 11 months in abrriques then 2 months in tank with parial malolactic fermentation.