The origin of Left Field Chardonnay was our desire to make a Chardonnay that would express the purity and mineral character found in the vineyard.
We have picked parcels of fruit from the blocks on the “Left Field” part of the vineyard.
Chardonnay selections of UCD15, Mendoza and Dijon 95 were used to make this wine. In 2010 we trialed organic/ biological farming within these blocks. Judge the results for yourself!
- NZ - Hawke's Bay
- New Zealand
Winery Tasting Notes
On the palate, extra richness has been squeezed into the wine through a longer than normal contact time with the yeast lees. Interestingly, I believe the lees contribute richness up until nine months post fermentation, from that point they start ‘letting go’ their inherent flavour: cream, yoghurt and other complex savoury notes imbue into the wine. For Left Field we want the richness, not necessarily the extra flavour. The palate finishes with more volume
than what it starts with; a good indicator!