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Producer: Lake ChaliceGrape Varieties: 100% Sauvignon BlancOptimum Drinking: Within 5 yearsWine Style: Full bodied oaky whiteAlcohol by Volume: 13%Closure: ScrewcapCountry: New Zealand
The creamy palate is threaded with a balancing acidity and reveals layers of soft vanilla, tropical passionfruit and mango with delicious flinty overtones on the finish.
Lake Chalice was established in 1989 with a vision of producing internationally recognised wines from the heart of the Marlborough region. New Zealand’s native falcon, the ‘Kārearea’, is proudly displayed on every bottle of Lake Chalice wine. Kārearea favour the remote mountains and foothills of the upper Awatere and Wairau valleys and these valleys are home to Lake Chalice’s three unique vineyard sites. Each vineyard has a diverse microclimate, biodiversity and terroir which are seamlessly translated into multi award winning wines by talented winemaker Chloe Gabrielsen. Taking a boutique approach she handcrafts parcels of fruit from single vineyards into elegant, aromatic, fruit driven wines and has garnered a global reputation of outstanding quality.
Marlborough’s 2016 vintage delivered high yields as a result of ample sunshine hours balanced by well timed, sporadic rainfall. Warm days and cool nights during the closing weeks of harvest presented ideal conditions for the grapes to achieve full maturity; resulting in healthy, concentrated berries. 2016 has been cited as one of the best harvests in a decade.
The grapes are sourced exclusively from mature vines within a single hectare vineyard block called the Reed Vineyard. The vines are a mixture of Burgundian Chardonnay clones; predominantly they are clone 95, with some Mendoza and some clone 15. The fruit from this block has become renowned for delivering crisp flinty flavours. The carefully selected fruit is hand-harvested in order pick some as whole bunches, for additional complexity when vinified.
The grapes were carefully selected and vinified with more than 80% from activated wild yeasts. Some grapes were added to the tank as whole bunches in order to add complexity. Fermentation took place in a selection of new and seasoned French oak barriques, followed by 10 months in French oak, where the wine was matured on its fine lees. Only the best casks were selected for the final blend.
A full bodied Chardonnay with complex aromas of flint and ripe stone fruits, complemented by a subtle hint of mulled spice. The creamy palate is threaded with a balancing acidity and reveals layers of soft vanilla, tropical passionfruit and mango with delicious flinty overtones on the finish.
An ideal match with creamy chicken dishes, risotto or scallops in a white wine sauce.
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