Chardonnay 2020

Located on the western bank of the North Island, the Escarpment estate extends around Martinborough, in the heart of New Zealand's Wairarapa region. The Chardonnay vines are planted on old alluvial terraces, composed of gravel, silt, and clay, offering natural drainage and good water retention. The cool climate, marked by temperate nights and sunny days, favors a slow maturation of the grapes. The proximity of the Tararua mountain range and the maritime influence help preserve the acidity and aromatic purity of the Chardonnay.

The grapes are harvested at optimal ripeness then gently pressed before a light settling. The must is then transferred into oak barrels for a slow alcoholic fermentation, mainly carried out by indigenous yeasts. A partial malolactic fermentation is sought to preserve the natural freshness of the grape variety. Aging continues on fine lees in barrels, with measured bâtonnage, for several months, to bring aromatic complexity, creamy texture, and a balance between richness and mineral tension characteristic of the estate's style.

This wine reveals notes of stone fruit, ripe citrus, and green apple, complemented by delicate floral touches, spicy nuances, and a subtle oakiness with hints of vanilla and toasted hazelnut. Mineral reminiscences bring tension and freshness to the whole. The palate is ample and textured, supported by a lively and balanced acidity, with a creamy body, beautiful concentration, and a persistent, clean, and slightly saline finish.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!