How Chard can it be?
When it comes to Central Otago a die-hard Chardonnay buff might debate it won’t be Chard enough. The cold climate and subsequent acidity that finds its way into our fruit means we won’t ever make a big blow-your-face-off boisterous bottle of the Burgundian white. And as far as we’re concerned, why would you want to? It wouldn’t be reflective of our place and after all, we’re not in the cordial business.
Like all wines a variety is vastly different depending on the dirt in which it’s grown. Isn’t that what makes wine magic? Maybe not magic. How about just bloody delicious and good fun and different and unique?
We’ve just released our first Chardonnay. We’re stoked. It’s not too serious but it is linear and restrained and if you can handle this jandal we also think it’s quite elegant. It’s not balls deep in butter. Thank God. What it is, is distinctly Dicey. Here’s Matt to tell you all about it.
We grilled Matt & James on why they wanted to make Chardonnay about a year ago. You can revisit their reasons (and break out to a German rap about Chardonnay) here.