Ah, chardonnay! The wine for all seasons. Chilled right down in a big bucket of ice for summer, or warmed up a tad to go with your creamy winter dishes. It does it all.
This Matahiwi’s got bags of summer fruits. It’s peaches, apricots and rockmelon, underscored with a breath of toasty oak, hazelnut and vanilla. It’s spent five months on lees too, for a tad more complexity and depth of flavour. It’s still on the lighter, cleaner end of the spectrum, but has enough going on to make it deliciously moreish. It’s super versatile. If you’re looking for a new house white, you just found it.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Vineyard Manager: Karina Southey
Karina Southey is a native of the Wairarapa and spends her days managing Matahiwi’s epically beautiful vineyards.
“Attractively fruited and elegantly fragrant, the bouquet shows apricot, rockmelon, vanilla and hazelnut aromas, followed by a succulent palate that is beautifully weighted and creamy. The wine offers youthful charm and pristine fruit flavours together with stylish oak undertones, leading to a lingering silky finish. At its best: now to 2021.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
This is a well-balanced wine showing ripe nectarine and summer fruit flavours, with a creamy palate accented by elements of toasty oak on the finish. Whilst this wine can be enjoyed now, it will continue to develop over the next 2 – 3 years. Try it with your favourite poultry dish.
The fruit for this wine was grown in two vineyards in the Dartmoor region of Hawkes Bay. The soils here are predominantly stony loams over old river terrace beds. A combination of Mendoza and Clone 6 provide differing flavour profiles, which helps us to increase the complexity of the finished wine. These vines are relatively mature, and are cropped at low yield levels to give intensely flavoured grapes.
The focus in the winery is to capture the pure fruit flavours that come from the vineyard, whilst adding complexity through our winemaking efforts to produce a multi-dimensional wine. This is achieved by using a mixture of tank and oak fermentation of the juice, making use of a combination of cultured and wild yeasts. The wine remained on yeast lees for 5 months before being racked and fined.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you Mofos, we're pretty good at this.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chargrilled harissa fish
- 1 1/2 tablespoons harissa
- 4 x 200g blue-eye fillets, skin removed
- 1 red capsicum, cut into quarters, deseeded
- 2 x 400g cans chickpeas, drained, rinsed
- 1/2 cup flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1 lemon, juiced
- olive oil cooking spray
- 1/3 cup low-fat natural yoghurt
- Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
- Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently.
- Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
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