The grapes that produced this rich and full bodied chardonnay are grown on 20 year old Mendoza clone vines in the warm dry Waipara Valley. This wine was fermented and matured for 9 months in seasonal French Oak barrels. With a component of malo-lactic fermentation, it shows a complexity and fullness of flavour typical of the Chardonnay from this Waipara vineyard. The intensity and richness of flavours in this wine make it a perfect partner to scallops, crayfish, and a huge variety of chicken dishes.

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Michael Cooper – Winestate Magazine

From vines over 20 years old, this is a refined, barrel-fermented wine with substantial body, strong, ripe, citrusy fruit flavours, a subtle seasoning of toasty oak, and fresh acidity. Tight and youthful, very fresh and vibrant, with a slightly oily richness, it should be at its best mid 2011+.

Wine Orbit – Extensive Wine Review by Senior Wine Judge, Sam Kim

A youthful Chardonnay showing excellent complex aromas of peach, roasted nut and creamy oak. The palate is concentrated and generously flavoured showing good mid palate weight, bright acidity and silky texture. The wine finishes long and tasty with delicious juicy flavours. At its best: now to 2013.

Michael Cooper – Buyers Guide 2013 – Winestate Magazine 2013

From vines over 20 years old, the barrel-fermented 2010 vintage (4 Stars) is full-bodied, with vibrant, citrusy, peachy flavours to the fore, a subtle oak influence and excellent freshness and richness. The 2011 (3½ Stars), fermented and matured for nine months in seasoned oak casks, is a generous, upfront style with strong, peachy flavours and a soft, slightly creamy and buttery finish


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