2022 Kōparepare Marlborough Chardonnay
For every bottle of Kōparepare sold, we donate to LegaSea, a non-profit organisation dedicated to restoring the abundance, biodiversity and health of New Zealand’s marine environment.
Colour / Appearance: Mid-straw with a bright clarity
Aroma / Bouquet: Grilled pineapple and ripe peach aromas. Slightly smoky with undertones of butterscotch and oak spice.
Palate: Mouth filling with excellent richness and depth. Grapefruit, juicy peach, and gentle biscuity and toasty flavours. A soft and creamy texture, vibrantly fruity, and a dry, persistent finish.
Cellaring: This wine is ready to be drunk now or can develop nicely beyond 3 years if carefully cellared.
Food Match: Our Chardonnay is a great partner for sustainably sourced seafood.
Serve: Lightly chilled.
Residual Sugar: 1.5 g/L
Acidity: 5.7 g/L
Climate: The 2022 growing season started with soil moisture at capacity, following an unusually wet winter, which had seen flooding in parts of the region. Pleasingly, the region did not suffer any major frost events, and despite conditions in November being a little wet, the warmth that went with it meant that flowering was not drawn out and resulted in good fruit set and the prospect of healthy yields. The remainder of the season was punctuated by cooler weather and rainfall events, and we were vigilant around disease pressure as we entered the harvest period. Harvest was later this year and Brix accumulation was slow. We experienced another rain event in the final third of March which then required us to harvest as quickly as possible in many blocks to retain pure fruit expression.
Grape Growing: Our Chardonnay is sourced from three different vineyard sites (Rothay, Pauls Road, and the Tussocks) and 4 different clones – Mendoza,95,15, and clone 1066. Vines are trained to two or three canes on a vertical trellis. Balanced pruning, shoot thinning, tucking, and trimming helped achieve an open, healthy canopy, promoting clean and ripe fruit.
Harvest Dates: Multiple harvest days over the 17th - 26th of March 2022
Winemaking: The fruit was hand-picked and immediately whole bunch pressed. The heavy pressings were kept separate to minimise harsh phenolics. The juice was lightly settled before being racked and inoculated for fermentation. Halfway through fermentation, the wine was transferred to French oak of which 10% was new, and predominantly in 500L puncheon format. Full malolactic fermentation was carried out. The wine was then aged in oak on fine lees for 10 months to aid texture and richness, prior to blending in preparation for bottling (March 2023).
- 90 pts, 4 stars, TOP VALUE The Real Review Recommended
- "Attractively ripe and gently lifted, the bouquet shows apricot, Gala apple, nougat and cashew characters, followed by a nicely rounded palate offering smooth texture and well-integrated acidity. Friendly and approachable for easy drinking." 4 stars, Sam Kim, NZ
- "Bright, even, pale straw yellow with some depth. The nose is softly full, with
aromas of stonefruit, tropical fruit, minerals and creamy details. Medium-full
bodied, aromas of ripe stonefruit melded with pineapple, almond paste and
burnt butter. The wine is mouth-filling with generous aromas and a creamy
mouthfeel. Well-balanced acidity drives a moderately long finish." 4 stars, Candice Chow (Raymond Chan Wine Reviews)