Moko Hills
Chardonnay 2021 750ml

Each wine has a unique art piece, representing a group of species that embody the encapsulated characteristics of the wine. A homage to these species and a promise of protection.

The Chardonnay label is adorned with the native South Island kōwhai (Sophora microphylla). One of eight kōwhai species in New Zealand. The kōwhai is accompanied by both the European Honey Bee (Apis mellifera) and it’s native counter parts, two Leioproctus Bees. Both these species are integral in pollinating not only the kōwhai, but a range of plant species found at Moko Hills. Kōwhai is the Māori word for yellow and the name of the Chardonnay block at Moko Hills.

Pockets of mature kōwhai overlook the chardonnay block, adorning the hills with a golden yellow come spring. This block is the highest in altitude at Moko Hills at 350 – 370m above sea level, sitting in a natural amphitheatre trapping the afternoon heat. This heat, accompanied with the clay soils, brings richness and depth to the wine while the altitude creates elegance and tension. Artwork created by the talented Rachel Walker | Walkerillo

Vintage

An unsettled spring meant a slow start and gradual awakening in the vineyard and surrounding hills. After warmer temps mid-November, the predictably unpredictable Central Otago climate brought low snowfall, with inclement weather continuing into flowering.

The vines set with small berries on compact bunches bringing great wine concentration and structure. There was a good amount of rain in January which helped spur good growth and healthy canopies. It then dried out for the balance of the season, aided by howling windstorms through late March and April. We picked the crop, at optimal ripeness and disease free, in the first two weeks of April.

Wine Making

The fruit contained a mix of two Chardonnay clones – UCD15 and B95. Whole bunch pressed and full solids to 100% French oak. Fermented with natural yeast. Lees stirring was employed on a proportion. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked to tank and allowed to integrate. Unfiltered. Bottled on June 8th, 2021.

Harvested: 8th April 2021 Bottled: 8th June 2022 pH: 3.35 TA: 6.2g/L Alcohol: 13.41% v/v