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Unison Reserve Chardonnay 2018

$34.00
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Product Notes

Vintage 2018
Hawke’s Bay was again blessed by wonderful grape growing conditions in 2018. Following a difficult year for Chardonnay in 2017 when we decided not to make this wine, it’s was a relief to have good weather over period running up to harvest which ensured the crop was ripe with healthy bunches.
This wine is Maestro Jenny Dobson’s baby and is named after her. Jenny began learning her craft in Burgundy at Domaine Dujac (79-81) and then honed it further at Chateau Senejac (Bordeaux), Franklin Estate (Australia) and finally 10 years as winemaker at our neighbours Te Awa Farm before working at Unison. By combining all her skills and expertise she has a real passion for crafting a well balanced, elegant Chardonnay that will age gracefully. Unison Maestro Chardonnay is Reserved for good vintages.
We sourced outstanding Chardonnay grapes grown in the neighbouring Ohiti valley and picked under perfect conditions in mid March. After gentle pressing we fermented in French oak barrels using a variety of yeast strains to add to aromatic and textural complexity. The wine was aged on lees and went through malolactic fermentation in Spring. We stirred the lees regularly to enrich the texture and after 10 months the wine was taken out of barrel and bottling on site in February 2019.
Tasting Notes
Pale Gold in colour.  Lashing of baking spice, fresh ripe apricots, yellow flowers, toasted almonds and hints of fresh cream, give complexity and intensity to the aromatics. The palate is rich with a velvety texture and packed with stonefruit, toasted nuts and a citrus finish. Enjoy this chardonnay in its youth, or cellar carefully for enjoyment over the next 5 years.
A “Goldilocks“ of chardonnays with a little of everything that is classic to the variety without any one note overpowering another. A perfect wine to drink and enjoy in many occasions and with a variety of fresh, medium textured and flavoured dishes.
Suggested dishes
Salad of fresh ripe Hawke's Bay nectarines, torn mozzarella, prosciutto, fresh basil, toasted hazelnuts, baby lettuce leaves sprinkled with a white wine vinaigrette.
Baked citrus and herb-crusted monk fish with a hazelnut butter.

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