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Single Vineyard
Chardonnay

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

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.

ANALYSYS:  Alc. 14.0%  |  pH 3.2  |  TA 6.4

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.

COLOUR: Rich straw gold

AROMA: Intense and complex, this wine displays aromas of nectarine, apricot and orange marmalade integrated with vanilla pod, nougat and hazelnut 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 roasted hazelnut. A tight, well structured palate with underlying minerality gives the wine seamless length and complexity.

ANALYSYS:  Alc. 14.0%  |  pH 3.18  |  TA 7.5

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 2013 season was characterised by naturally low yields and warm settled weather with very little rainfall. Autumn produced cool and settled conditions which were some of the best seen in many years. This ripened small bunches of perfectly formed Chardonnay grapes that reached optimum ripeness with a long Autumn ripening period.

COLOUR: Rich straw gold

AROMA: Intense and complex, this wine displays aromas of nectarine, apricot and orange marmalade integrated with vanilla pod, nougat and hazelnut 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 infleunce giving hints of roasted hazelnut. A tight, well-structured palate with underlying minerality gives the wine seamless length and complexity.

ANALYSYS:  Alc. 14.0%  |  pH 3.25  |  TA 7.6

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 2012 season was characterised by a very cold spring and cool growing season, resulting in very low cropping levels. Summer continued cool however a wam Autumn produced the best conditions leading up to harvest seen in many years, providing clean fruit at optimal ripenss that looked exceptionally bright and vibrant.

COLOUR: Rich straw gold

AROMA: Intense and complex, this wine displays aromas of nectarine, apricot and mandarin peel integrated with vanilla pod and hazelnut aromas from the French oak influence.

PALATE: Ripe stone fruit flavours of nectarine, peach and dried apricot, integrate with a flinty minerality and subtle French oak influence giving hints of roasted hazelnut. A tight, well-structured palate with underlying minerality gives the wine seamless length and complexity.

ANALYSIS: Alc. 14.0% | pH 3.17 | TA 7.3

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 2011 season was characterised by a cold spring and a long growing season which resulted in low crops of loose open bunches. Rain in late spring gave the vines great strength and capacity to ripen this fruit. A long cool autumn allowed us to pick the very clean looking bunches at optimum ripeness levels.

REVIEWS:

  • This consistently rewarding wine is estate-grown on the south side of the Wairau Valley, hand-picked and fermented and matured in French oak barrels (18 per cent new in 2014). The 2014 vintage is light lemon/green, with a slightly creamy bouquet. Mouthfilling, it is tightly structured, with strong, peachy, slightly appley and smoky flavours, woven with fresh acidity, well-integrated oak adding complexity, and a lingering finish. (Single Vineyard Chardonnay 2014).

    MICHAEL COOPER, 2017

  • “This is a stylish, youthful wine, ripely scented and mouthfilling, with strong, fresh, citrusy flavours, appetising acidity, and savoury, mealy, biscuity notes adding complexity. It’s drinking well now, but worth cellaring a year.” (Single Vineyard Chardonnay 2013)

    Michael Cooper. October, 2015

  • “Reasonably bold, rich and quite savoury Chardonnay with a solid oak influence. Citrus/peach fruit flavours take second place to spicy oak and nutty lees influence – the net effect is of a moderately complex wine with cellaring potential and a fairly austere palate at this stage. Drink 2015 to 2020.” (2013 Single Vineyard Chardonnay)

    90/100 points, BOB CAMPBELL, 2015

  • “Labelled ‘Cob Cottage’ in the past, this is a consistently rewarding wine. Estate-grown on the south side of the Wairau Valley, hand-picked and fermented in French oak barrels, the 2011 is rich and vibrantly fruity, with concentrated, citrusy, gently oaked flavours (25 per cent new), good acid spine and excellent depth, delicacy and harmony. The 2012 vintage  is an elegant, youthful, highly promising wine with strong, citrusy, mealy, tightly structured flavours, showing excellent freshness and harmony, and a complex, fragrant bouquet.”

    MICHAEL COOPER. 2013

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