From coastal vineyards in the Bay of Islands to elevated, inland sites at Alexandra in Central Otago, chardonnay is the source of many of this country’s greatest white wines. These are full-bodied, dry and richly flavoured, with layers of complexity derived from fermentation and lengthy maturation in oak barrels.
Varieties such as sauvignon blanc and gewürztraminer typically impress with their “leap out of the glass” aromas and pungent varietal characteristics. Chardonnay, by contrast, seduces with its substantial “mouthfeel” (combining a sense of weightiness and smoothness of texture) and savoury, subtle flavours.
Abel Tasman Chardonnay 2020
From mature vines in the Upper Moutere, this distinctive wine was fermented and aged in large French oak vats, rather than small barrels. Light lemon/green, it has fresh, vibrant, searching flavours, citrusy and slightly appley, with a restrained oak influence and racy acidity. A distinctive, energetic wine, it’s well worth discovering. (13.9% alc/vol) $30
Alexander Martinborough Chardonnay 2021
Promoted as a restrained “chablis” style, this single-vineyard wine was fermented and aged in seasoned French oak puncheons. A very elegant, mouthfilling wine, it has generous, ripe, peachy, citrusy flavours, savoury notes adding complexity, balanced acidity and
