POTAGER CHARDONNAY 2025

Potager is a brand-new North Canterbury label from Dom Maxwell, one of the region’s most respected winemakers and someone whose wines we’ve followed for a very long time.

Dom is a two-time New Zealand Winemaker of the Year, a multiple Decanter and IWC trophy winner, and the man behind Forager, following many years at Greystone. Where Forager focuses on tiny quantities of individual-vineyard Chardonnay and Pinot Noir, Potager takes a broader regional view, drawing from carefully selected, low-cropping parcels of mature North Canterbury vines.

The idea is pretty simple: serious vineyard material and thoughtful winemaking, but wines built first and foremost around freshness, perfume, texture, and drinkability. And, importantly, at prices that make them very easy to get excited about.

This first release sees Dom introduce four wines, and after tasting through the range, we had no hesitation putting every single one on the shop floor.

Chardonnay is another variety Dom has absolutely mastered. During his time at Greystone, the Chardonnay picked up numerous international accolades, so once again, seeing that experience applied to a wine at just $21.99 is pretty exciting.

Around 40-year-old vines provide the foundation, with 65% wild fermented in French oak, full malolactic fermentation and 11 months maturation. There’s a surprising amount of serious Chardonnay winemaking packed into this bottle.

Pear, nectarine, and ripe stonefruit lead the way, with creamy lees texture, subtle savoury detail, and beautifully integrated oak. It has breadth and richness, but plenty of acidity and freshness keeping everything precise, energetic, and dangerously drinkable.

Winery notes (2025 Vintage)
"The Chardonnay reveals another side of Potager, with old vine fruit, barrel fermentation, batonage and extended élevage bringing additional depth, texture and complexity.

Fruit comes from approximately 40-year-old vines, predominantly Mendoza clone with smaller component of clones 95. The naturally small berries have a high skin-to-pulp ratio, contributing concentration, structural definition and aromatic intensity. Soils are principally sandy loam over clay, with parcels of loess and Glasnevin gravels also represented.

Around 65% undergoes wild fermentation in French oak barrels some of which are new, while the remaining 35% is inoculated and fermented in stainless steel. Full malolactic fermentation occurs naturally in spring, followed by approximately 11 months’ maturation prior to blending and bottling.

The 2025 season delivered excellent vine health and even fruit ripeness, with dry harvest conditions allowing the grapes to be picked in pristine condition. Pear and nectarine form the aromatic core, layered with subtle savoury detail and finely integrated French oak. The mature-vine concentration and lees ageing bring breadth and texture, while the fruit retains sufficient freshness and definition to keep the wine composed and precise."

5 Stars & 94/100 Sam Kim, Wine Orbit, September 2026 (2025 Vintage)
"It's stylish and elegantly complex, showing ripe apricot, Gala apple, nougat, and biscotti nuances, followed by a succulent palate offering a creamy mouthfeel and beautifully integrated acidity. Wonderfully composed and structured with a lingering, refined finish. At its best: now to 2030."

5 Stars & 18.5/20 (93) Candice Chow, Raymond Chan Reviews, September 2026 (2025 Vintage)
"Bright, even, pale yellow. The nose is gentle, with aromas of pear, white florals, stonefruit and white spice. Medium-full bodied, aromas of pear, nectarine and grapefruit peels, intermixed with white florals and cardamom. The mouthfeel is filling yet delicate, with fine-textured phenolics. The fruit shows purity and has a good presence and depth, with apt acidity lending a gentle, spiced finish. A well-balanced, amiable Chardonnay with elegant features. Match with pulled pork and chicken terrine over the next 3-5 years. An inaugural release, fruit sourced from selected vineyard parcels throughout North Canterbury, with 65% Mendoza and 35% clone 95; 65% wild-fermented in barrel, 35% inoculated fermentation in tank; underwent spring MLF; aged on full lees for 11 months. 13.5% alc."

4 ½ Stars Sammy Wilkinson, TheWineWriter.com (2025 Vintage)
"Lightly creamy and smoky on the nose, with golden peach and spiced apple aromas. Wild and floral on the palate, with savoury, yogurty creaminess, a whip of flinty reduction and a fine, stony texture running through the wine. Elegant and balanced, with plenty of personality and flair. Lovely drop."

4 Stars Michael Cooper (2025 Vintage)
"The mouthfilling, youthful 2025 vintage was grown at Waipara and mostly (65 per cent) fermented and matured in French oak casks; 35 per cent of the blend was fermented and aged on its yeast lees in tanks. Bright, light lemon/green, it is fleshy and vibrant, with strong, ripe peachy and citrusy flavours to the fore, a subtle seasoning of oak, considerable complexity, and a creamy textured, very harmonious finish.  Best drinking 2028+."