WINEMAKER'S COMMENTS Fruit driven in style, this is an elegant wine built around an abundance of ripe stone fruit cha...Read more...
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Food Pairings for Villa Maria Private Bin East Coast Chardonnay
WINEMAKER'S COMMENTS Fruit driven in style, this is an elegant wine built around an abundance of ripe stone fruit characters, along with tropical and citrus contributions. On the palate, the wine is rounded and mouth-filling. Up front fruit is followed by a creamy and nutty mid-palate, with a mild oak presence. Soft and rich, the wine is suited for enjoyment now. VINTAGE The 2005 vintage provided a mixed of all seasons. Warm weather late in 2004 provided healthy flowering conditions and overall good crops across the East Coast region. Summer started with excellent growing and ripening conditions, however March and April were interspersed with rain in the Hawkes Bay and Gisborne. Yield control and canopy management were vital in ensuring that our Chardonnay parcels were harvested before the worst of this weather could have a detrimental impact on quality. VINEYARDS The Villa Maria East Coast blend consists of parcels grown in Gisborne and the Hawkes Bay, with a small contribution from Marlborough. This inter-regional blend produces a complete wine displaying the full spectrum of chardonnay flavours. Gisborne in the north of the country is the warmest grape growing region and produces rich and full bodied chardonnays. Hawke’s Bay in the East, typifies chardonnay with stone fruit and peach characters while Marlborough on the north of the south island produces refined, elegant and tightly structured chardonnays. The vineyards in the three regions are managed slightly differently to ensure that their individual microclimate produces the optimal fruit. WINEMAKING After harvesting, typically in the cool of the evening or early morning, the fruit is crushed and pressed, and the juice pressed to tank. Pressing cuts are kept separate from the free run and are then treated as a separate batch for winemaking purposes. After the juice is naturally cold settled, it is racked off grape solids to stainless steel fermentation vessels. The focus is on cool fermentation techniques, in conjunction with a range of selected yeast strains, to ensure the wines retain their powerful fruit characteristics. Once fermentation is complete the wine is matured for six months on yeast lees with regular battonage. To provide texture and complexity approximately 15 per cent of the wine is matured in oak and put through malolactic fermentation. Just prior to bottling the wine is blended, cold stabilised and filtered.
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