WINEMAKING & VITICULTURE: Situated on dense clay soils at the base of the Teviotdale Hills, our Muddy Water Chardonnay is a mix of clones on own roots up to 20 years old. The block is spur-pruned and thinned to one bunch per shoot, allowing good exposure to the sun and wind. As with all Muddy Water estate blocks this is managed entirely organically.

After hand picking, the bunches are pressed to tank for overnight settling before being run to barrels. Natural fermentation in French oak (15% new) barrels and puncheons provides a wine with complexity to complement the concentration and fruit presence. This wine was bottled without fining and without cold stabilization.

“ Brilliant straw-yellow colour with golden hues, light on rim. The nose is elegant and finely presented with intense and complex aromas of fresh citrus fruits, nuts and minerally lees aromas that are lifted with ethereal floral nuances. Medium-full bodied, fine and intense, ripe citrus, yellow floral and stonefruit flavours form a concentrated core and are enlivened by lively, lacy acidity. The fruit has a succulence and underlying textural richness, and flows with tension and energy, revealing spicy, nutty and smoky notes from the oak on a very long and sustained finish. This is an elegant, lively and fresh Chardonnay with vibrant citrus fruit and balanced oaking to match seafood and poultry over the next 4-5+ years. A variety of clones from vines up to 20 y.o. from the organic ‘Muddy Water' vineyard, the fruit hand-picked, WBP and fully barrel-fermented by indigenous yeasts to 14.5% alc., the wine aged 11 months in 15% new French barrels and puncheons, with lees contact and 100% MLF. Certified AsureQuality organic. Oct 2012 RRP $32.95 ” 18.5+/20 Raymond Chan http://www.raymondchanwinereviews.co.nz