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Single Block
‘Cob Cottage’ Chardonnay

Auntsfield continues the proud heritage of Marlborough’s first vineyard and winery established in 1873. Our Single Block wines display qualities distinctive to grapes grown within a defined
area at Auntsfield Estate. Consistent quality and character over many vintages has separated these single blocks out as producing our Reserve Wines.

Cob Cottage Chardonnay – This small 2 hectare block is situated at the very southern elevated corner of the vineyard next to some old Oak trees. It has a unique free draining soil made up of crushed Greywacke rock that has fallen from the steep hill behind.

COLOUR: Bright straw

AROMA: Displays ripe fruit aromas of nectarine and peach with subtle aromas of mandarin peel and roasted characters. Lifted notes of dried herbs complimented by complex aromas of
flint, roasted hazelnut and honeycomb.

PALATE: The palate is concentrated and beautifully textured with a flowing mouth-feel. The fruit weight and oak balance combine with a perfectly pitched acidity, providing a superb fresh linier and creamy structure.

ANALYSIS: Alc. 14.0% pH 3.20 TA 6.4

WINEMAKERS NOTES: The fruit is hand-picked into small baskets. At the winery it is hand sorted then gently whole bunch pressed, and the juice fermented in French oak barriques (35% new oak). After fermentation the wine is aged in French oak barrels on yeast lees for 10 months. Regular lees stirring added greater pallet weight and richness which balances the structure and complexity of this wine.

VITICULTURALIST NOTES: This small block of vines is situated on a steep north facing hillside at Auntsfield Estate. The soil here is made up of very dense Loess Clay with a high mineral content. The vines are old and slow growing leading to a low cropping level of 2kg per vine. The resulting fruit is always very clean with an unusual warm hue of colour at harvest. The bunches contain lots of very small perfectly formed berries and a high skin to pulp ratio.

COLOUR: Bright straw

AROMA: Nectarine and white peach. Subtle aromas of mandarin peel, lime leaf and grapefruit. Lifted notes of dried herbs complimented by complex mealy aromas of vanilla bean, roasted nuts and honeycomb.

PALATE: This wine displays tension and great length. The palate is tight and fresh, with stone fruit and tropical fruit flavours. Underlying chalky minerality provides a linear structure.
The mouthfeel is intense and yet seamless and well balanced.

ANALYSIS: Alc. 14.0% pH 3.18 TA 6.9

WINEMAKERS NOTES: The fruit is hand-picked into small baskets. At the winery it is hand sorted then gently whole bunch pressed, and the juice fermented in French oak barriques (20% new oak).
After fermentation the wine is aged in French oak barrels on yeast lees for 10 months. Regular lees stirring added greater pallet weight and richness which balances the structure and complexity of this wine.

VITICULTURALIST NOTES: This small block of vines is situated on a steep north facing hillside at Auntsfield Estate. The soil here is made up of very dense Loess Clay with a high mineral content. The vines are old and slow growing leading to a low cropping level of 2kg per vine. The resulting fruit is always very clean with an unusual warm hue of colour at harvest. The bunches contain lots of very small perfectly formed berries and a high skin to pulp ratio.

COLOUR: Rich straw gold

AROMA: Nectarine and white peach skin. Subtle hints of citrus peel with lime and mandarin aromas.  The wine displays an underlying complexity with gunflint, roasted nuts and vanilla bean characters.

PALATE: The palate is concentrated and beautifully textured with a flowing mouthfeel. The rich fruit weight and oak balance combine with a perfectly pitched acidity providing a superb fresh linear and creamy structure.

ANALYSIS: Alc. 14.0%  pH 3.34  TA 7.4

WINEMAKERS NOTES: These grapes were hand harvested and whole bunch pressed to allow for gentle extraction of clean juice. This juice was naturally fermented with a high level of juice solids by indigenous yeast in French oak barriques; the combination of which creates a wine with added complexity and interest. The wine was then aged in barriques for 10 months. Regular lees stirring added greater palate weight and richness which balances the acid structure and complexity of the wine.

VITICULTURALIST NOTES: This small block of vines is situated on a steep north facing hillside at Auntsfield Estate. The soil here is made up of very dense Loess Clay with a high mineral content. The vines are old and slow growing leading to a low cropping level of 2kg per vine. The resulting fruit is always very clean with an unusual warm hue of colour at harvest. The bunches contain lots of very small perfectly formed berries and a high skin to pulp ratio.

REVIEWS:

  • “The debut 2010 vintage is a ‘single block’ – rather than just ‘single vineyard’ – wine, estate-grown on the south side of the Wairau Valley, and fermented and matured for 10 months in French oak barriques (40 per cent new). It’s an elegant, tightly structured wine with a fragrant, mealy, slightly buttery bouquet. Full-bodied, it has concentrated, vibrant grapefruit-like flavours, with mealy, biscuity notes adding complexity.”

    MICHAEL COOPER. 2012

  • “More concentrated than the regular label and with more evident oak but with the same ethereal delicacy and purity. A wine of energy and obvious power delivered with consummate subtlety. Citrus, floral, white peach and hazelnut flavours.”

    90/100 points, BOB CAMPBELL. 2012

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