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Stanley Estates

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A 100% single vineyard Reserve Chardonnay from Stanley Estate's vineyard in the Awatere Valley, Marlborough, New Zealand.

A fine phenolic thread and lacy acidity balances the fruit and barrel-ferment richness, and the wine carries to a slender, lingering dry finish with a hint of vanilla pod. This is a well-concentrated, medium weight Chardonnay with nutty, white peach and white chocolate flavours, and a creamy, fine-textured line.

Technical analysis

ALCOHOL

13.4 %

RESIDUAL SUGAR

1.6 g/L

pH

3.34

ACIDITY

4.9 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Chardonnay

FINED USING

Isinglass, Gelatine

TIME IN OAK

10 months

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2019 season was a return to a normal hot, dry summer summer which gave a slightly less than ‘normal’ crop, due to unsettled weather during flowering in December, and led to an early harvest. Flavours developed steadily during the ripening period, and the fruit was hand picked in parcels as the two clones reached maturity.

Vinification details

After a gentle pressing cycle, the juice was settled and racked to French oak barriques, where it went through a natural fermentation. 20% new oak was used in combination with some 1-, 2-, and 3-year-old barriques. 60% of the wine went through malolactic fermentation. The wine developed over the next 10 months with occasional bâtonnage, giving a real depth of flavour, texture and palate weight to the wine.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

Download full size images

A 100% single vineyard Reserve Chardonnay from Stanley Estate's vineyard in the Awatere Valley, Marlborough, New Zealand.

A fine phenolic thread and lacy acidity balances the fruit and barrel-ferment richness, and the wine carries to a slender, lingering dry finish with a hint of vanilla pod. This is a well-concentrated, medium weight Chardonnay with nutty, white peach and white chocolate flavours, and a creamy, fine-textured line.

Technical analysis

ALCOHOL

13.4 %

pH

3.34

ACIDITY

5.2 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Chardonnay

HARVEST DATE

April 2017

BOTTLED DATE

March 2018

FINED USING

Isinglass, Gelatine

TIME IN OAK

10 months

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2017 season will be remembered for being complicated. Good summer temperatures combined with some significant wet weather which led to a few challenges when it came to harvest.

Vinification details

After a gentle pressing cycle, the juice was settled and racked to French oak barriques, where it went through a natural fermentation. No new oak was used due to the small volume. 60% of the wine went through malolactic fermentation. The wine developed over the next 10 months with occasional bâtonnage, giving a real depth of flavour, texture and palate weight to the wine.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

Download full size images

A 100% single vineyard Reserve Chardonnay from Stanley Estate's vineyard in the Awatere Valley, Marlborough, New Zealand.

Bright, light straw-yellow with green hues. It has a softly concentrated nose with white peach, citrus fruit and toffee aromas melding harmoniously with flint and mineral elements, nuts and a creamy barrel-ferment note. Medium to full bodied, the mouthfeel has weight and viscosity, the palate flowing along a smooth, near-creamy line.

Technical analysis

ALCOHOL

13.9 %

RESIDUAL SUGAR

2.1 g/L

pH

3.34

ACIDITY

4.9 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Chardonnay

HARVEST DATE

April 2015

BOTTLED DATE

February 2016

FINED USING

Isinglass, Gelatine

TIME IN OAK

10 months

SULPHUR

Total: 105

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2015 season will be remembered for being a very early harvest, as a result of a fabulous hot summer. Fruit cropping levels were about 25% below ‘normal’ fruiting levels. The weather at harvest was fine at the tail of a very hot, dry, growing season. Great flavours developed steadily during the ripening period, allowing Stanley to pick the fruit in parcels as the blocks reached their optimum maturity.

Vinification details

After a gentle pressing cycle, the juice was settled and racked to French oak barriques, where it went through a natural fermentation. No new oak was used due to the small volume. 60% of the wine went through malolactic fermentation. The wine developed over the next 10 months with occasional bâtonnage, giving a real depth of flavour, texture and palate weight to the wine.

Green credentials

Member of Sustainable Winegrowing New Zealand.

 

Have a trade enquiry?
Contact us to discuss

Download full size images

A 100% single vineyard Reserve Chardonnay from Stanley Estate's vineyard in the Awatere Valley, Marlborough, New Zealand.

Bright, light straw-yellow with green hues. It has a softly concentrated nose with white peach, citrus fruit and toffee aromas melding harmoniously with flint and mineral elements, nuts and a creamy barrel-ferment note. Medium to full bodied, the mouthfeel has weight and viscosity, the palate flowing along a smooth, near-creamy line.

Technical analysis

ALCOHOL

13.7 %

RESIDUAL SUGAR

3.5 g/L

pH

3.34

ACIDITY

5.4 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Chardonnay

HARVEST DATE

April 2014

BOTTLED DATE

March 2015

FINED USING

Isinglass

TIME IN OAK

10 months

SULPHUR

Total: 125

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

Vintage conditions

The 2014 season was a very early harvest, thanks to a warm summer, with fruit cropping levels about 10% above ‘normal’ levels. The weather at harvest began well, but became cooler and more cloudy in April.

Vinification details

After a gentle pressing cycle, the juice was settled and racked to French oak barriques, where it went through a natural fermentation. No new oak was used due to the small volume. 60% of the wine went through malolactic fermentation. The wine developed over the next 10 months with occasional bâtonnage, giving a real depth of flavour, texture and palate weight to the wine.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss