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Ships within 48 hours · Estimated delivery Jul 11 - Jul 16
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Description
Black Cottage Marlborough Chardonnay 2020French oak Toasty vanilla bean Burnt lemon butter Textural & well balanced "Bright, light yellow, even colour throughout. The nose is softly full, youthful and ripe aromas of pear, lemon curd underlying creamy lees element and a touch of sweet vanilla spice. Medium bodied, mouthwatering lemon, pink grapefruit melded with lemon curd, subtle spices and vanilla lifted on the finish with some creaminess. The flavours are just ripe and integrated. Fresh
- French oak
- Toasty vanilla bean
- Burnt lemon butter
- Textural & well balanced
"Bright, light-yellow, even colour throughout. The nose is softly-full, youthful and ripe aromas of pear, lemon curd underlying creamy lees element and a touch of sweet vanilla spice. Medium-bodied, mouthwatering lemon, pink grapefruit melded with lemon curd, subtle spices and vanilla lifted on the finish with some creaminess. The flavours are just ripe and integrated. Fresh acidity guides the wine through the palate with vibrancy along a subtle and fine-textured line. This is a smooth Chardonnay with straightforward citrus, and pear aromas on subtle vanilla noted creamy balance. Match with pan-fried white fish and spaghetti carbonara over the next 2 years. Fermented on light solids to 12.5% alc, 2.5 g/l RS. Full MLF, aged in French oak for several months" Candice Chow, Raymond Chan Reviews, Nov 2020
Bright hay in colour, the bouquet has citrus and mineral notes mingled with toasty vanilla bean and burnt lemon butter flavours. Undertones of macadamia nut and lemon balm come together in a palate that is textural and well-balanced, with great freshness and focus.
Covid-19 made harvest 2020 extremely challenging but it was an epic vintage quality wise. A warm, dry season with cool nights, typical of Marlborough, led to good acid levels. The season produced pristine fruit with beautifully ripe flavours. The rare Swiss clone 2/23 Chardonnay grapes were sourced from a single vineyard in the Wairau Valley. The wine was fermented on light solids, followed by full malolactic fermentation and aged on French oak.
Food Pairing: Pairs well with fish or cream based dishes.
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