Tasting Notes 2010
Woodthorpe Chardonnay ’10 is the palest gold colour with fresh green lights. It shows intense characters of lemon oil, fresh pineapple, buttered popcorn and malt biscuits. The palate is rich, with vanilla custard and oatmeal flavours over concentrated citrus notes, leading to a long elegant finish.
It will continue to develop in bottle for a further 2-4 years from harvest. Woodthorpe Chardonnay ’10 is delicious on its own, or a wonderful partner for both simply prepared and fuller flavoured seafood, and white meat dishes.
Total acidity as tartaric: 6.8g/l
Residual sugar: Dry
Woodthorpe Chardonnay ’10 combines the best of traditional and modern winemaking. Traditional whole-bunch pressing, barrel fermentation and malolactic fermentation were 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 resulting wines were matured for ten months before being blended, fined and bottled.
An unusual cold snap in the Spring of the 2010 growing season was followed by mild summer heat and an extended dry autumn. This has resulted in the most concentrated chardonnay Te Mata Estate has experienced, with tremendous intensity of both aroma and flavour. Fully ripe chardonnay grapes were harvested from the Woodthorpe vineyard between 18 and 30 March 2010.
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.