Carrick Bannockburn Central Otago Chardonnay 2022

Carrick Bannockburn Central Otago Chardonnay 2022"The effect of site on this wine is as distinctive as the vintage for this wine. Aromas and flavours of white and yellow peach, quince and lemon, apple and grapefruit peel. Theres a core of minerality with a clay and stone power then lees and barrel effect adding complexity and a precise aromatic then flavour story. Fruit and some barrel tannins along with acidity and fruit flavours present a wine of complexity and charm. Lengthy and well made a

"The effect of site on this wine is as distinctive as the vintage for this wine. Aromas and flavours of white and yellow peach, quince and lemon, apple and grapefruit peel. There’s a core of minerality with a clay and stone power then lees and barrel effect adding complexity and a precise aromatic then flavour story. Fruit and some barrel tannins along with acidity and fruit flavours present a wine of complexity and charm. Lengthy and well made a delicious example, best drinking from 2024 through 2029" Cameron Douglas, Master Sommelier, Dec 2023

"Barrel-fermented and oak-matured chardonnay with grapefruit, green apple, buttered toast, lemon curd and hedgerow adding extra complexity. Tangy, high-energy wine that should mellow with bottle age" Bob Campbell, Master of Wine, Real Review, Jan 2024

"Lovely intensity and weight even its youth, the 2022 Bannockburn Chardonnay, has notes of lemon, peach, and apricot. The palate offers great balance, a long finish, and a pithy lemon core, alongside toast and walnut" Rosie Menzies, Winemaker

The Carrick Bannockburn Chardonnay makes up part of our estate range, representing the varietal classics or core range. Carrick’s wind-swept site and glacial alluvial soils help to define the acidity of this wine, which balances the citrus and stone fruit characters, as well as giving length and flow. It is made from hand-picked organically grown Chardonnay, from some of the oldest vines on the property.

The 2022 is hand-harvested and sorted in the vineyard, derived from 5 different parcels and 4 different clones (548, 95, Mendoza and Clone 6). Fermented in barrel, with 16% new oak used, matured in barrel on lie for 10 months, followed by 7 months resting in tank prior to bottling.

Food Pairing: Potato and parmesan gnocchi with sage crisps.