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2020 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-deep straw, with a bright clarity

Aroma / Bouquet: Ripe citrus, peach, and nectarine aromas, overlaid with butter notes from the malolactic fermentation and some savoury char from the French oak barrels.

Palate: A medium bodied wine with a soft texture and well-ripened stone fruit flavours. With layers of slightly citrusy, biscuity, creamy, toasty, and buttery notes.

Cellaring: We recommend enjoying our 2020 Kōparepare Chardonnay from now and over the next 3-5 years.

Food Match: Our Chardonnay is a great partner for sustainably sourced seafood.

Serve: Lightly chilled.

This is a Vegan friendly wine 


    Alcohol: 14.0%
    Residual Sugar: 3.6 g/L
    Acidity: 5.0 g/L
    pH: 3.45


    Harvest Dates: 19th March – 31st March 2020

    Grape Growing: The fruit for this wine was sourced from our winery home block vineyard at Pauls Rd (76%) and Rothay Vineyard at Wratts Road (24%). Most of the vines are pruned to two canes on a vertical shoot positioned trellis. Shoot thinning, leaf plucking, and trimming are used to achieve balanced vines, a healthy canopy and clean fruit.

    Climate: 2020 was a classical growing season with plenty of sunshine, not too much heat through Summer and a return to cool nights preceding harvest, ensuring acidities and flavours remained bright and vibrant. This was all built on good rainfall pre-Christmas, which set the vines up with healthy working canopies that held through to the end of harvest. The weather over harvest was settled and dry, allowing fruit to be harvested in lovely condition.


    Winemaking: The fruit was hand-picked and immediately whole cluster 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, predominantly (90%) 500L puncheons of which 21% new. Malo-lactic fermentation was carried out in all the barrels. Lees aged for 10 months to aid texture and richness on the palate.


    • New Zealand International Wine Show GOLD
    • "It's beautifully ripe and fragrant on the nose showing pineapple, roasted hazelnut, vanilla and subtle spice aromas, leading to a flavoursome palate that's supple and smooth.  Rounded and harmonious with creamy texture and enticing complexity, finishing long and tasty." 91/100 Points (4.5 Stars), Sam Kim, NZ
    • The nose is rich, with aromas of roasted almond, toast and spice, underlying stonefruit and melon. Full-bodied, aromas of peach and melon entwined with spice, toasty oak and nutty elements. The wine is mouth-filling with rich and toasty oak elements, lengthened by spice and lively acidity. Generous and approachable, this Chardonnay shows a rich palate with toasty oak details, peach and melon at the core, and a creamy palate." 88/100 Points (4 Stars), Candice Chow (Raymond Chan Wine Reviews).

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