Wild yeast and lees contact adds complexity and depth. White florals, lime citrus, crème brulee and poached nectarine.
Passage Rock Waiheke Island Reserve Chardonnay 2018
This wine was fermented using wild indigenous yeasts and cultured yeast in a selection of new and used barrels. Malolactic fermentation adds complexity and depth. Aromas of white florals, mandarin and creamy brulee. Fresh and crisp palate exhibiting nashi pear, caramelized citrus and cashew with a creamy mouthfeel, toasty undertones and a lingering finish.
BobCampbell 90 points
|Dimensions||1000 × 20 × 30 cm|