2013 Chardonnay


Straw coloured. Fermented using natural yeasts this wine shows aromas of flint, lemon peel and ripe citrus fruits framed by toasty mineral nuances. Seamlessly integrated oak leads into a wonderfully balanced Chardonnay with focused texture, vibrant acidity and a lively finish.

Food Match:  Shellfish, fish, white meats and especially a BBQ rack of pork.

Cellaring:  Three to five years.


Growing Region: Marlborough
Grape Variety: Chardonnay
Alcohol: 14.0%
pH: 3.27
Acidity:7.1 g/l
Residual Sugar: 1.24 g/l
Maturation: Eighteen months in French Oak barrels, a small portion of which is new


Raymond Chan, Dog Point Chardonnay 2013, 18.5/20

Brilliant, even, light golden-yellow colour, paler on rim. The nose is very elegant and refined, with concentrated and penetrating aromas of white and yellow stonefruits, citrus fruits entwined with fragrant, nutty oak, and stylish mineral and gunflint reductive complexities. Subtle oxidative detail unfolds with aeration, adding interest. Medium-bodied and elegantly proportioned, the palate is poised and finely balanced with lively citrus and stonefruit flavours that exude succulence and richness. The fruit is seamlessly melded with layers of gunflint, toasty oak and nutty detail, along with oxidative complexities. The mouthfeel is beautifully balanced with a very fine-textured line and refreshing, lacy acidity that carries the wine to a tightly concentrated, long lingering finish. This is an elegantly concentrated, stylishly rich, lively Chardonnay with complex and detailed layers of gunflint and nutty interest. Serve with seafood, poultry and pork over the next 5-6 years. Two-thirds Mendoza and one-third clone 95 fruit from the ‘Dog Point’ vineyard, hand-picked, WBP and barrel-fermented with full solids by indigenous yeasts to 14.0% alc., the wine aged 18 months in 15% new French oak, undergoing batonnage and MLF. 18.5+/20

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