Mud House Marlborough Chardonnay 2020

Mud House Marlborough Chardonnay 2020Toasty oak Citrus Stonefruit Soft mouthfeel This Chardonnay presents a pale golden colour in the glass, with fresh citrus and stonefruit aromas complemented by a hint of toasty oak. The palate is elegant and generously weighted with a soft texture. Ripe stonefruit and citrus flavours provide juicy acidity, complemented by a hint of flinty minerality and subtle oak spice. Grapes are from a mix of selected grower vineyards around the Marlborough region,

• Toasty oak
• Citrus
• Stonefruit
• Soft mouthfeel

This Chardonnay presents a pale golden colour in the glass, with fresh citrus and stonefruit aromas complemented by a hint of toasty oak. The palate is elegant and generously weighted with a soft texture. Ripe stonefruit and citrus flavours provide juicy acidity, complemented by a hint of flinty minerality and subtle oak spice.

Grapes are from a mix of selected grower vineyards around the Marlborough region, and grown on clay loam to greywacke alluvial soils. Twenty years ago, Mud House’s founders arrived in New Zealand and fell in love with the place. After preparing the land and planting vines, they built a home to live in from the local earth. That home became the Mud House brand. Today, as proud New Zealanders, Mud House make consistently beautiful wines for people who seek new experiences and embrace fresh ideas. Their passion is reflected in an enviable track record that has seen their wines consistently revered at home, and recognised around the world. All Mud House wines are produced sustainably.

All round it was a great growing season, with warm temperatures ensuring perfect conditions for flowering and fruit set. The settled weather continued as the fruit ripened, with above average temperatures ensuring the development of juicy acidity and concentrated fruit flavours. At the time of picking, the fruit was in optimal condition — healthy, with great flavour and integrity.

After picking and pressing, the individual parcels were fermented with 25% oak at warm temperatures. At the end of fermentation, the wines were aged on yeast lees for four months. Select parcels were lees stirred to add mouth-feel. Portions of this wine undertook full malolactic fermentation to enhance the texture. Prior to bottling the wine was fined using traditional methods.

Food Pairing: Creamy chicken and mushroom risotto.