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2015 Te Mata Estate Vineyards Chardonnay

Cracka Value Rating
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Cracka Review

This is about as entry level as it gets for top NZ producer Te Mata, which is great as it will give you an idea as to whether you want to progress up the price scale to their top echelon wines. This 2012 offering is a tasty little chardy that shows multi-layers of stone fruits, nuttiness, dairy and butterscotch on the nose, which pretty much translates to the palate flavours. It's all wrapped up in bright acidity, a creamy mouthfeel, balanced vanillan oak, and a decent, smooth finish. It's an early drinker that will be the bomb with chicken wings. 

Winemaker's Notes

Vinification

Estate Vineyards Chardonnay ’15 combines the best of traditional and modern winemaking.Traditional whole-bunch pressing, barrel fermentation, barrel maturation on gross lees, and malolactic fermentation were all used on a portion of the wine to enhance the complexity, richness and integration. Modern de-stemming and tank fermentation was used for the remainder of the grapes to preserve the vibrant varietal aromas and clear, fresh, fruit expression.

Appearance

Bright light gold.

Aroma

White meadow flowers, French vanilla and floral, juicy Hawke’s Bay peaches.

Palate

Unfurls with a balance of rock melon, sweet lemon, candied lime and complexing notes of biscuit, stone fruit and grilled nuts.

Alc/Vol: 13.5%

expert reviews about

2015 Te Mata Estate Vineyards Chardonnay

Expert Reviews

Michael Cooper (1998 Vintage) says
Not to be confused with its acclaimed Elston stablemate (above), this is nevertheless an excellent Hawke's Bay wine in its own right. The 1997 vintage grown in the Dartmoor Valley and half barrel-fermented, was irresistible at one year old, with deep grapefruit-like flavours enhanced by subtle mealy, nutty characters. The 1998 was 50 per cent barrel-fermented, and half the final blend also went through malolactic fermentation. Fragrant and weighty, with good mouthfeel, it offers strong, ripe, citrusy, slightly nutty flavours in a fairly complex style with a deliciously creamy texture.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Not to be confused with its acclaimed Elston stablemate (above), this is nevertheless an excellent Hawke's Bay wine in its own right. The 1997 vintage grown in the Dartmoor Valley and half barrel-fermented, was irresistible at one year old, with deep grapefruit-like flavours enhanced by subtle mealy, nutty characters. The 1998 was 50 per cent barrel-fermented, and half the final blend also went through malolactic fermentation. Fragrant and weighty, with good mouthfeel, it offers strong, ripe, citrusy, slightly nutty flavours in a fairly complex style with a deliciously creamy texture.
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
The new junior partner for Te Mata's illustrious Elston Chardonnay was launched from the 1996 vintage. Whole bunch-pressed, half the wine was fermented in oak and given a malolactic fermentation; the rest was kept in tanks without going through "malo". Very forward in its appeal, it reveals rich, ripe fruit aromas and ripe, peachy, slightly buttery
Buyer's Guide to New Zealand Wines

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