The long-awaited Mount Brown Estates Chardonnay is the latest addition to our portfolio.  The vines were planted in 2013. Only 200 cases were made. Notes from the vineyard owner:

The grapes were pressed straight to French oak barriques, so the wine was barrel fermented and aged for about 12 months (some new French oak – adds vanilla notes).  The wine went through a partial malo not full – so we didn’t force it – we let the wine do its own thing!  We’re cool climate producer so think Chablis not big bold California style.  

It’s a tough grape to grow in North Canterbury because it is early ripening – so very susceptible to being frosted.  But the limestone soils again, mean it can be capable of echoing white burgundy.