Bin 428 USD 15.00 750ml
Nova Scotia Liquor Commission CAD 18.99 750ml
USD $

Mission Estate Winery Mission Estate Chardonnay 2006

Winemaker's Notes:

<br/><br/>ViticultureThe fruit for this wine was sourced from vineyards in Hawke's Bay; including the Gimblett Gravels, Taradale, Dartmoor, Ohiti Road and Patangata in Central Hawke's Bay. <br/>The clones for this wine were predominantly Mendoza and Clone 15. The low crops carried on these clones of around 3 tonnes per acre and the warm summer gave us fruit with good maturity and flavour.<br/><br/>WinemakingThe grapes were crushed and pressed to create a style of wine with low extraction. Hard pressings were excluded from the blend. The fermentation with oak has ensured well-integrated flavours. We blended this wine from several fermentations using different yeast strains for complexity. After fermentation the wine spent 9 months on the yeast lees to further integrate the oak flavours and add richness and creaminess to the mouth feel. 50% of the wine underwent malo-lactic fermentation.<br/><br/>Tasting NotesThe aging on yeast lees has given a soft style that is elegant and well structured. The nose has a smoky toasty aroma The front of the palate is full with soft mouth feel and fine flavours in the mid palate. They are reminiscent of citrus such as grapefruit with vanilla undertones from the oak. The finish is clean, silky and lingers well. Cellar Potential Three years.<br/><br/>Alcohol 13.4 % <br/>Acidity 5.4 g/l <br/>Residual Sugar 1.7 g/l <br/>pH 3.49 <br/><br/>

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Mission Estate Winery:
Mission Estate is the birthplace of New Zealand wine, when our founders built the first winery in Hawke's Bay in 1851. We are very proud to be New Zealand's oldest winemaker. In one of the most sustainable wineries in the country we create our current collection of Mission Estate, Vineyard Selection, Reserve and Jewelstone award-winning wines. With advanced viticultural practices and a progr... Read more
Mission Estate is the birthplace of New Zealand wine, when our founders built the first winery in Hawke's Bay in 1851. We are very proud to be New Zealand's oldest winemaker. In one of the most sustainable wineries in the country we create our current collection of Mission Estate, Vineyard Selection, Reserve and Jewelstone award-winning wines. With advanced viticultural practices and a progressive winemaking team, we have a long-standing reputation for quality and over-delivering at every price point. Housed in an elegantly restored historic seminary building with sweeping views of Napier, Mission Estate offers visitors a year round complete wine experience. A visit to the cellar door provides an opportunity to try the extensive range of wines and for those interested in history, the twice daily historic walk is a must. Lunch or dinner can be enjoyed seven days in the renowned Mission restaurant, and the adjoining Chapel provides the ideal venue for a picturesque wedding reception or conference. Read less

External Reviews for Mission Estate Winery Mission Estate Chardonnay

External Review
Source: AOC Fine Wines
01/12/2010

The front of the palate is full with soft mouth feel and fine flavours in the mid palate. They are reminiscent of citrus such as grapefruit with vanilla undertones from the oak. The finish is clean silky and lingers well.



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<br/><br/>ViticultureThe fruit for this wine was sourced from vineyards in Hawke's Bay; including the Gimblett Gravels, Taradale, Dartmoor, Ohiti Road and Patangata in Central Hawke's Bay. <br/>The clones for this wine were predominantly Mendoza and Clone 15. The low crops carried on these clones of around 3 tonnes per acre and the warm summer gave us fruit with good maturity and flavour.<br/><br/>WinemakingThe grapes were crushed and pressed to create a style of wine with low extraction. Hard pressings were excluded from the blend. The fermentation with oak has ensured well-integrated flavours. We blended this wine from several fermentations using different yeast strains for complexity. After fermentation the wine spent 9 months on the yeast lees to further integrate the oak flavours and add richness and creaminess to the mouth feel. 50% of the wine underwent malo-lactic fermentation.<br/><br/>Tasting NotesThe aging on yeast lees has given a soft style that is elegant and well structured. The nose has a smoky toasty aroma The front of the palate is full with soft mouth feel and fine flavours in the mid palate. They are reminiscent of citrus such as grapefruit with vanilla undertones from the oak. The finish is clean, silky and lingers well. Cellar Potential Three years.<br/><br/>Alcohol 13.4 % <br/>Acidity 5.4 g/l <br/>Residual Sugar 1.7 g/l <br/>pH 3.49 <br/><br/>

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