Chardonnay is hand-harvested from a selection of clones in our Marlborough vineyard, whole-bunch pressed and barrel fermented in French oak barrels. The wine ages in oak for a year, with lees stirring, resulting in classic Marlborough Chardonnay with tropical fruit and citrus flavours, full-bodied but finely balanced and complex.

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Country New Zealand

Region Marlborough

Vineyards Johnson Estate and Outpost

Variety 100% Chardonnay

Brix at Harvest 22.2 – 23.7 °Brix

Viticulturist Adam McCone

Soils Shallow and stony soils with overlying sandy loam. Gravel and clay under loess on hillside slopes.

Winemakers Paul Bourgeois, David Foes and Kathy-Lee Sowman

Winemaking Six clonal selections of Chardonnay were hand harvested and the free-run juice all pressed to barrels for fermentation and ageing for 10 months.

Colour Pale straw

Bouquet Fig, peach and a slice of citrus, mingled with the memory of a hay barn in the Summer.

Palate The fine acid structure supports a generous and viscous mouthfeel. Integrated barrel influences with ripe white fruit characters.

Analysis Residual Sugar 1.0 g/L
pH 3.26
TA 6.8 g/L
Alcohol 13.5 % v/v

Cellaring 3-6 years


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