Winery notes (2025 Vintage)
"This is the second release of this Chardonnay, following on from a micro release in 2024. Situated on the chalky hillside of this tiny North Canterbury single vineyard, the Chardonnay vines work hard in the prevailing warm winds. Each task is performed in the vineyard with quality in mind and the work is lovingly done by hand throughout the season. Hand picked at the end of March, whilst the vines were enjoying a prolonged period of dry Autumn weather. Gently whole-bunch pressed, with the new juice going into French oak barrels for a natural fermentation over the following months. Aged for 10 months and bottled without fining."
5 Stars & 96/100 Sam Kim, Wine Orbit (2025 Vintage)
"Gorgeously complex and enticing, the wine showcases ripe peach, rockmelon, vanilla, lemon sorbet, and biscotti aromas, followed by a concentrated palate offering excellent depth and persistence. Harmonious and structured with a creamy mouthfeel, finishing impressively long and structured. At its best: now to 2035."
Rated Outstanding & 95/100 Cameron Douglas MS, March 2026 (2025 Vintage)
"Fantastic bouquet, new, ripe, original, detailed and inviting. Aromas and flavours pink apple and grapefruit, white fleshed pomaceous fruits with a distinctive leesy complexity and flinty core then layers of complexity from older barrel and perhaps a small % of new. There’s a gentle creaminess and urgency from acidity and youthful appeal with pure fruit flavours. Lengthy and complex, balanced and well made with best drinking from day of purchase through 2031+."
93/100 Emma Jenkins MW, Decanter UK, April 2026 (2025 Vintage)
"Pure-fruited with ripe citrus, rock melon, peach and creamy cashew, though this is not fruity per se; the savoury thread running through the palate along with crystalline acidity make it a very precise and moreish wine. Very well-balanced, fresh and fine-textured, with a clean, crisp and citrussy finish. An inviting style, transparent and without artifice. From the elevated Isolation Hill vineyard, inland Waipara, with limestone soils, natural ferment and no new oak."
















