Tohu Whenua Matua Single Vineyard Nelson Chardonnay 2022

Tohu Whenua Matua Single Vineyard Nelson Chardonnay 2022"Complex and enticing, the bouquet reveals apricot, lemon peel, nougat, hazelnut, and almond meal nuances with a hint of flinty overtone. The palate displays excellent weight and silky flow, wonderfully framed by a fleshy texture and vibrant acidity, making it splendidly structured and lingering with delectable flavours. At its best: now to 2030" Sam Kim, Wine Orbit, Oct 2025 Ripe juicy stonefruit and bright citrus peel characteristics meet in a

"Complex and enticing, the bouquet reveals apricot, lemon peel, nougat, hazelnut, and almond meal nuances with a hint of flinty overtone. The palate displays excellent weight and silky flow, wonderfully framed by a fleshy texture and vibrant acidity, making it splendidly structured and lingering with delectable flavours. At its best: now to 2030" Sam Kim, Wine Orbit, Oct 2025

Ripe juicy stonefruit and bright citrus peel characteristics meet in a richly textured Nelson Chardonnay. Hazelnut, flint and spicy French oak. Layers of citrus peel and juicy stonefruit flavours. Subtle hints of hazelnut, flint and spicy oak. Full bodied and richly textured with a creamy mouthfeel. A delightful long and lingering finish.

We are tangata whenua – people of the land. We are intrinsically connected to our whenua that we protect, nurture and love.

Upper Moutere, Nelson, New Zealand. Matau (Fish Hook) block. Planted 2006. 1.33ha. Ancient Moutere alluvium clay soils, featuring deeply weathered and dissected gravels.

Warm and sunny weather in early summer provided perfect growing conditions in the vineyard. Two weeks of rain in early February caused some concern, but meticulous canopy management alleviated the risk of any disease pressure. Exceptional weather returned from late February making for ideal harvest conditions. Fruit was hand harvested on 17th March 2022.

Carefully hand-harvested, the grapes were gently whole bunch pressed. The resulting juice was fermented in both new and old French oak barriques. The barrels were fermented with ‘wild’ fermentation from yeast naturally found in the vineyard. Monthly batonage - or lees stirring - promoted yeast autolysis which added both body and complexity. Malolactic fermentation naturally occurred once the weather warmed in the spring. Only the best barrels made the final blend, before filtering and bottling without fining.