Tasting Note: Intense citrus and pear with background notes of stonefruit and lychee. Rich and textural, with gorgeous and refreshing green apple acidity. Juicy grapefruit lingers on the palate with a fine, pithy phenolic. Our Chenin Blanc is grown by Ian and Linda Quinn at Two Terraces Vineyard, on the Mangatahi Terraces, 15km further inland from the Gimblett Gravels. The Managatahi Terraces are ancient river terraces formed over thousands of years by the Ngaruroro River, which now flows more than 30m below the vineyard. These terraces are made up of greywacke and gravel under volcanic, stony, silt based, topsoil. The Chenin Blanc block is under organic conversion, and will be certified in 2023.
Winemaking Notes: Pressed after 6 hours on skins and settled over night. Racked, inoculated with QA23 yeast, and fermented at 13-15oC before being stopped just before dry. Left on lees for 5 months, before being bottled in August 2020. Clones: 80% 880 & 20% 220 Hand-picked and ‘foot stomped’ in the vineyard. 6 hours soak on skins, before pressing.
Variety: Chenin Blanc
Region: Hawke’s Bay, New Zealand
“The Chenin Blanc is a complex, slightly off-dry, very textural and aromatic white which really opens up with air. When freshly poured, it is a fruit-simple but underneath those fermentation esters is a beautifully intricate and expressive floral, waxy nose. The pithy lemon aromas are delicate and weave into a weighty medium-bodied palate with chalky notes running through to a dry martini-like finish (with a twist of lemon of course)! Refreshing, very well-balanced between the piercing acidity, slight residual sugar (4.0g/L) and the broadness of the palate. Although certainly approachable now with some decanting, this will gain weight, complexity and honeyed notes over the coming years and is a worthy candidate for hiding a few bottles away.” – Stephen Wong MW
“Ripe chenin blanc from a very favourable vintage with apple, a suggestion of honey and anise and spice flavours. An initial suggestion of sweetness is balanced by vibrant acidity to give a dry-ish finish. Should develop well with bottle-age. Drink 2020 to 2028” – Bob Campbell MW