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Monkey Bay Chardonnay
- Winery:
- Monkey Bay
- Varietal:
- Chardonnay
- Region:
- New Zealand > Marlborough
- Type:
- Wine
Monkey Bay Chardonnay 2006
Vintage: 2006
Region: New Zealand — East Coast
Grape Varieties: Chardonnay
Alcohol: 13.5% by volume
pH: 3.49
Total Acidity: 5.9 grams/litre
Vitification:
Grapes from two premium East Coast winegrowing regions have been blended to create the Monkey Bay Chardonnay. Gisborne, lying on the East Coast of the North Island, is fondly known as the ‘Chardonnay Capital of New Zealand’. Hawkes Bay, situated to the south of Gisborne, is New Zealand’s most diverse winegrowing region. The combination of different read more...sites, clonal selections and viticultural techniques provide variety and complexity in the aroma and flavor spectrum of the Monkey Bay Chardonnay.
Vinification:
Near perfect weather of consistently mild conditions throughout the 2006 vintage ensured that the fruit has been of outstanding quality. As a consequence grapes were harvested at optimum maturity, with excellent flavor, sugar and acid profiles. The grapes were crushed, destemmed and pressed, with minimal skin contact. The juice was inoculated with a selection of yeasts and fermented cool in stainless steel tanks, with a small percentage of the blend maturing on oak for several months. Approximately fifty percent of the wine underwent malolactic fermentation and remained on yeast lees to soften and add richness to the palate. The final blend was
lightly fined and sterile filtered prior to bottling.
Colour:
Pale straw in colour with brilliant clarity.
Aroma:
A bouquet of ripe citrus and tropical fruit.
Palate:
Monkey Bay Chardonnay has been crafted in a charming, refreshing style, its rich, creamy texture balanced by lively acidity. Flavors of ripe grapefruit, melon and peach linger on the palate in a crisp, dry finish. (hide)
Vintage: 2006
Region: New Zealand — East Coast
Grape Varieties: Chardonnay
Alcohol: 13.5% by volume
pH: 3.49
Total Acidity: 5.9 grams/litre
Vitification:
Grapes from two premium East Coast winegrowing regions have been blended to create the Monkey Bay Chardonnay. Gisborne, lying on the East Coast of the North Island, is fondly known as the ‘Chardonnay Capital of New Zealand’. Hawkes Bay, situated to the south of Gisborne, is New Zealand’s most diverse winegrowing region. The combination of different read more...sites, clonal selections and viticultural techniques provide variety and complexity in the aroma and flavor spectrum of the Monkey Bay Chardonnay.
Vinification:
Near perfect weather of consistently mild conditions throughout the 2006 vintage ensured that the fruit has been of outstanding quality. As a consequence grapes were harvested at optimum maturity, with excellent flavor, sugar and acid profiles. The grapes were crushed, destemmed and pressed, with minimal skin contact. The juice was inoculated with a selection of yeasts and fermented cool in stainless steel tanks, with a small percentage of the blend maturing on oak for several months. Approximately fifty percent of the wine underwent malolactic fermentation and remained on yeast lees to soften and add richness to the palate. The final blend was
lightly fined and sterile filtered prior to bottling.
Colour:
Pale straw in colour with brilliant clarity.
Aroma:
A bouquet of ripe citrus and tropical fruit.
Palate:
Monkey Bay Chardonnay has been crafted in a charming, refreshing style, its rich, creamy texture balanced by lively acidity. Flavors of ripe grapefruit, melon and peach linger on the palate in a crisp, dry finish. (hide)
