The Vineyard Fermentation in French oak barrels, partial malolactic fermentation and aging on yeast lees have given this wine a rich and complex character. This overlays a strong Hawke’s Bay chardonnay flavour of ripe citrus and tropical fruits. This wine is drinking well now or can be cellared for up to four years. The Region The Winemaker The 2004 Chardonnay The 2005 Chardonnay Contact Photo Tour