Ah, Hawkes Bay chardonnay. We meet again! There’s nothing quite like it. Marlborough savvy gets all the press, but I reckon Hawkes Bay is kicking serious goals at the other end of the richness spectrum. This is buttery, opulent, mouthfilling luxury for the lover of all things sumptuous. That initial regal feel is followed with a nettley zing that’ll stop you falling asleep. There’s herbaceousness, too, and grapefruit pith, peach skin, gooseberry and mint. The body’s chewy but that acidity slices right through it. It tastes like pretty much everything on the label. Except bee. Not sure what that tastes like.
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
From a cooler, elevated site in Crownthorpe, this is a Chardonnay with both elegance and complexity. Produced with a combination of indigenous and cultured yeast strains, each barrel in this blend has contributed its own unique, savoury characteristic while complimenting the pure stone fruit, citrus and almond meal flavours that define Clone 15 Hawke's Bay Chardonnay. Whole bunch pressed, and lightly settled, half of the juice retained a significant portion of solids when rolled to French oak barriques for fermentation. Left to ferment with no winemaking intervention, savoury cashew and biscuit cruxes add layers of interest to the citrus rind and nectarine kernel flavours from the grapes. The palate is generous in both weight and flavour with a firm oak structure that adds broad shoulders to the otherwise linear palate. Cooler climate, natural acidity is retained which provides lift and length. 9 months in barrel with regular lees stirring has imparted a creamy texture, which will develop a subtle oiliness in bottle. Subtle reductive, popcorn and gunflint notes also provide interest and natural sweetness that offsets the fresh acidity. Richness that forever evolves in both glass and bottle – this is modern Hawke's Bay Chardonnay.
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.