Kina Beach Vineyard Reserve Chardonnay 2014
This vintage displays aromas of mangos with white peach and subtle background notes of cashew and has a wonderful voluptuous and flavourful texture. It is beautifully complemented by hints of maritime sea salt - a pleasant reminder of the site’s surrounding coastal terroir. The palate is clean and focused. A fine wine envelops that shows great restraint and clarity. Peach and nectarine subtly intertwine with lightly toasted oak and minerality from the site’s clay soils. The resultant Chardonnay is delicate, smooth, refreshing, and round with a lengthy and lingering finish.
Another hot start to summer brought early flowering. With little disease pressure, the fruit was clean and the bunches showing good even ripeness. The season remained two weeks ahead of itself and was unaffected by cooler weather patterns that occurred midway through Summer. Fruit was able to be carefully hand-harvested prior to the lengthy rain event that closed out the end of harvest. The resultant fruit condition was unaffected preserving fruit flavour due to its high quality.
The vines sit on a north facing aspect amongst all day sunshine and afternoon sea breezes. The temperate climate and Moutere clay gravels along with a rich top soil and low rainfall create a unique maritime terroir for growing premium grapes. Vines are pruned to two canes on a VSP trellis system with no irrigation. Ripening is encouraged with an extensive canopy management regime all done by hand.
The two clones of Mendoza (17%) and 15 (83%) were whole bunched pressed separately on gentle press cycles to retain fruit quality, flavour and aromas. After settling the juice was transferred to 10% new and 35% 1 year old French oak barrels where fermentation occurred naturally. Malolactic fermentation occurred in the spring to soften and balance acidity. Occasional lees stirring further enhanced characters and complexity. After 7 months in barrel the wine was racked, blended, cold stabilized and then filtered prior to bottling.
Released on 22 September 2015 and will reward further cellaring of 2-5 years.
Caesar salad with lime grilled chicken breast; clam chowder; creamy dill and shrimp salad; lemongrass and citrus poached salmon; hazelnut chicken in a mushroom and prosciutto cream sauce; scallop ravioli in alfredo sauce; steamed mussels in white wine and garlic; seared veal cutlets in a cranberry fruit reduction with seasonal blanched vegetables.