The color is a deep ruby red with garnet reflections and an intense and...
Bright and sustained by a candy-rose colour, its olfactory qualities...
Nose: It begins with the aroma of sugar bonbons, rich with the smell of...
A traditional red wine from the DO (Denominación de Origen)...
COLOUR: Rich straw gold
AROMA: Intense and complex, this wine displays floral aromas of apricot and orange peel integrated with dried spice characters and nougat aromas from the influence of barrel fermentation and lees contact.
PALATE: Ripe stone fruit flavours of nectarine and dried apricot are complimented by a flinty minerality and subtle French oak influence giving hints of macadamia. A tight, well-structured palate with underlying minerality gives the wine seamless length and complexity.
|When to Drink||Now|
|Volume||75cl (Full Bottle)|
Auntsfield continues the proud heritage of Marlborough’s first vineyard and winery established in 1873.
Our Single Vineyard wines are made from grapes grown at Auntsfield Estate. Each wine shows the distinctive characteristics of ripeness, texture and minerality – qualities unique to the ancient Greywacke rock and Loess clay soils of the vineyard.
Auntsfield produces Chardonnay with finesse, restraint, honed focus and a textured mineral structure. Only the best fruit is used with the resulting wine showing a real sense of place that showcases the mineral structure of the old clay soils of the vineyard.
WINEMAKER NOTES: The fruit for this wine was hand harvested and whole bunch pressed, allowing clean and intensely flavoured juice to be crushed from the grape. The juice was fermented in French oak barriques, with a combination of indigenous and cultured yeast, followed by extended barrel ageing on yeast lees. Maturation allowed the oak flavours to gently integrate with the fruit and yeast lees characters and develop increased richness and complexity in the wine.
VITICULTURALIST NOTES: The 2014 season was characterised by naturally high yields resulting from an early, warm settled spring. A very dry summer followed with vineyard work focused reduced yields by hand to optimal levels. This allowed the fruit to ripen to optimal levels in the cool and settled conditions of early autumn. A season rewarding hard work and vigilance in the vineyard.
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