THE KING'S BASTARD CHARDONNAY 2022

TASTING NOTE

Enchanting aromas of brioche and ripe rock melon are supported by a subtle oak background with a gun flint twist. Transcending into the palate, oak tannin supports the ripe stone fruit and citrus notes. Partial malolactic fermentation, has helped to soften the palate while the residual acidity extends the palate to a salivating dry finish.

FOOD MATCH

The King’s Bastard Chardonnay 2022 pairs well with most white meat and seafood dishes. It is particularly well-suited to dishes with rich and creamy sauces, such as chicken alfredo or truffle mushroom risotto.

CELLARING POTENTIAL

3-5 years.

ORIGIN

Fruit sourced from selected blocks across our vineyards, Marlborough.

VARIETY

100% Chardonnay.

WINEMAKING

Hand harvesting took place in late March after which the individual parcels were whole bunch pressed. A portion of the free run juice was drained straight to selected new French oak puncheons, while the majority was settled in stainless steel tanks before being racked to French oak. Each parcel was inoculated with selected yeasts designed to promote mouthfeel and stone fruit characters. After fermentation, the wine remained in oak for 10 months with regular lees stirring to ensure a weighty, lush palate. To soften acidity, the wine underwent partial malolactic fermentation. Parcels were blended and filtered in late summer before bottling in March.

ANALYSIS

• Alcohol - 13.5%
• pH - 3.25
• T.A - 6.2g/L
• Residual sugar - 1.3g/L
• Vegan Certified

VINTAGE

Record rainfall in July, August and a warm start to September, permitted an energetic start to the growing season. This coincided with double the usual number of frosts which were replaced by warmer temperatures and humid northerly airflows in October. Early season varieties flowered rapidly while later season varietals were slightly challenged by a cool, wet start to December. Increasing temperatures and a warm, dry January ultimately ensured an abundance of fruit.

Despite heavy February rains, good vineyard practice and increased sunshine hours through the tail end of February meant the vast majority of the resulting fruit was clean and ripe.

Harvesting began in early March due to early season disease pressure with positive fruit flavours indicating physiological ripeness.

The team are excited about the structural diversity and bright complex flavours of the 2022 wines.

DOUBLE GOLD

• New Zealand International Wine Show 2023