According to our favoured practice, this wine was completely barrel fermented in French oak and left on the lees with stirring for 10 months. Most of our 1995 whites have shown 'mineral' characters and these, combined with the extended yeast autolysis for the Chardonnay and varietal fruit, have given layers of flavours in a harmonious wine which is more French than New Zealand in style. A low pH (3.1) should confer long life to the wine, as well as maintaining focused flavours. The nose and palate show citrus, pears and mineral characters with a mealiness or nuttiness, as well as a textured component derived from the lees, as discussed above. The wine may be drunk now, but cellaring will allow considerable further development. In a good cellar, drinking from 3 to 4 years old is ideal: when stored in warmer conditions (as in Auckland), from 2 to 3 years is probably about right.
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