Organised Chaos Chardonnay 2019
$31.90 inc. GST
91/100 – Bob Campbell MW
“From a north-facing, limestone-rich site in the Havelock Hills. Fruit-focused chardonnay with grapefruit, white peach, chalky-mineral and ginger and hazelnut lees characters. Nice purity and an ethereal texture. Good value at this price.” – Bob Campbell MW
“The Chardonnay is utterly modern. For clone-geeks, this is a blend of the high-quality stalwart Chardonnay clone UCD15 and the brand new ENTAV-INRA 548 clone, which purportedly has lower acidity and a more effusive mineral stamp. As a result of the softer acidity, this has only undergone partial malolactic fermentation. A technical wine with deft application of oak only for mid-palate structure, this is predominantly tank-fermented with subtle texture coming from two barrel-ferments in neutral barriques incorporated into the blend. As mentioned, this is very modern, showing none of the buttery, heavy or creamy notes of Chardonnay from years gone by. Salty, tangy fruit are the order of the day – salivating and refreshing yet not at all tart. Stylistically, it sits between the traditional expression of NZ Chardonnay and the leaner, bony styles which were popular in Australia across the past decade and a half. Restrained but unpretentious. A wine for drinking, not cellaring, despite its inbuilt austerity.” – Stephen Wong MW
Tasting Note: The Chardonnay is grown by Pieter Koopman, in the Havelock Hills. This region is characterised by its north facing aspect and its limestone rich soils. 2019 was an excellent vintage. A wet start to the season made way for plenty of heat and sunshine in the later stages of the season to give wines of great physiological ripeness, as excellent fruit expression. Fresh and vibrant, rich and textural with just a dash of nice toasty oak. Chardonnay as it should be!
Winemaking Notes: Fermented with CY3079 , the 2019 was fermented and aged in a mix of old French oak barrels (30%) and stainless steel tanks. Partial malo-lactic fermentation (40%), enables the wine to retain its freshness and really show off the limestone minerality while 6 months aging on gross lees, with weekly batonage, brings a creamy, textural element to the wine.
Region: Hawke’s Bay, New Zealand