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VINOLOGIE INC.

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LCBO# 25941     $


TIKI SV CHARDONNAY 2018

Hawke's bay

REGION: 100% Hawke’s Bay, 175m elevation.


VINTAGE CONDITIONS: The weather conditions were variable with some rain pressure late in the season. However the warm summer allowed the Chardonnay fruit to attain full maturity while still retaining a good level of natural acidity to ensure freshness and flavour. Climatically there were a few challenges but nonetheless harvest decisions were able to be made on flavour ripeness.


WINEMAKING: The fruit was harvested at

optimum ripeness from the single vineyard that

encompasses the winery. It was then wholeberry pressed using a Champagne cycle with no press cuts. Pressing was followed by cold settling to clarify the juice. The clear juice was fermented in new and seasoned French Oak Barriques with a selection of Chardonnay yeast and then went through a full malolactic fermentation to add complexity to the palate. After fermenting in barrel, the wine was aged for ten months on yeast lees with fortnightly stirring to encourage extraction of yeast mannoproteins that aid with palate weight and roundness.


WINEMAKER: Evan Ward.

VARIETAL: 100% Chardonnay, Clone 15.

MATURATION: 100% barrel fermentation and

maturation for ten months.


WINE ANALYSIS

Alc Vol: 13.5% vol.

Acidity (TA): 4.1 g/l, pH: 3.56 g/l

Residual Sugar: less than 1g/l


PEAK DRINKING: 2019/22 - Will continue to

develop for a further 5 years.


TASTING NOTES

COLOUR: A delicate, pale straw green.

NOSE: Exhibits a very strong combination of

Clone 15 Chardonnay fruit, complex toasty oak and yeast lees along with subtle malolactic fermentation aromas.

PALATE: A full-flavoured Chardonnay delivering clear varietal flavours supported by a fullness and creaminess derived from extended time on yeast lees in barrel. Full malolactic fermentation has helped to soften the wine and add complexity of flavour that is supported by a subtle oak background from the barrel aging.

FOOD MATCH: Perfect with light and delicate food such as raw and lightly cooked shellfish like prawns, steamed or grilled fish, fish pâtés, fish, chicken or vegetable terrines and pasta or risotto with spring vegetables.


AWARDS

5 STARS Wine Orbit, March 2019