Man O' War Estate Waiheke Island Chardonnay 2019

Man O' War Estate Waiheke Island Chardonnay 2019French oak Meyer lemon Toasted almond Rich & focused "Quite an opulent Chardonnay with oyster shell, mineral, peach, cashew nut, ginger and subtle oak flavours supported by fine, peppery tannins and fruity acidity. Gives a nod in the direction of Chablis" Bob Campbell, Master of Wine, Real Review, Jul 2021 The 2019 Estate Chardonnay has an abundance of aromas from meyer lemon, green apple, and quince to yellow plum and nectarine. There are subtle

• French oak
• Meyer lemon
• Toasted almond
• Rich & focused

"Quite an opulent Chardonnay with oyster-shell, mineral, peach, cashew nut, ginger and subtle oak flavours supported by fine, peppery tannins and fruity acidity. Gives a nod in the direction of Chablis" Bob Campbell, Master of Wine, Real Review, Jul 2021

The 2019 Estate Chardonnay has an abundance of aromas from meyer lemon, green apple, and quince to yellow plum and nectarine. There are subtle notes of brioche and toasted almond. The palate is rich yet incredibly focussed with a length of acidity running through the entire palate structure, slicing through the weight and concentration and complementing the natural fruit tannin. This is an epic wine.

The estate Chardonnay typically comes from their earlier harvested vineyards that are located on their volcanic influenced soils, cooler and exposed to the sea breezes these vineyards have a exceptional mix of mineral finesse and power.

2019 was an exceptional vintage with a perfect fruit set in the Spring followed by a hot settled summer and practically no rain during the harvest months.

All their Chardonnay parcels are hand harvested and macerated before pressing. The pressed juice is left un-fined in tank to begin spontaneous fermentation with wild yeasts. The fermenting juice is then fed and transferred to 500 litre French oak puncheons for fermentation that is hot and fast. The wines are then left on gross lees until blending, small doses of sulphur dioxide are added at topping to help prevent the onset of malolactic fermentation, no lees stirring is carried out.