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Description
Tohu Nelson Chardonnay 2024"Attractively fruited with elegant complexity, the wine shows peach, apricot, nougat, and hazelnut aromas on the nose. It's succulent and supple in the mouth, displaying a smooth texture with bright acidity, finishing well balanced and flavoursome. At its best: now to 202" Sam Kim, Wine Orbit, Oct 2025 This Nelson Chardonnay displays aromas of lemon zest, ripe nectarine and subtle flinty, mineral notes from use of French oak. On the palate flavours of
"Attractively fruited with elegant complexity, the wine shows peach, apricot, nougat, and hazelnut aromas on the nose. It's succulent and supple in the mouth, displaying a smooth texture with bright acidity, finishing well-balanced and flavoursome. At its best: now to 202" Sam Kim, Wine Orbit, Oct 2025
This Nelson Chardonnay displays aromas of lemon zest, ripe nectarine and subtle flinty, mineral notes from use of French oak. On the palate flavours of white peach, bright citrus and notes of toasted hazelnut take this medium bodied and elegantly textured wine to a lusciously long and persistent finish.
The grapes for this wine are sourced from vineyards located in both the Moutere Hills and the Coastal Tasman subregions of Nelson. The clay formed Moutere Hills produce wines that are characterised by weighty, complex structure; while the moderating maritime influence on the Coastal Tasman area produces wines with vibrancy and elegance. The start of the 2023/2024 growing season was marked by a few very cold nights, with the region experiencing a rare frost event. The following dry and warm summer and autumn months provided a dream run for the vineyard team, with harvest starting on the 12th March 2024.
Premium parcels of Chardonnay grapes were transported to the winery where they were gently pressed using a modern membrane press. After pressing the resulting juice was moved into stainless steel tanks for fermentation with purposely selected yeasts. After the primary yeast fermentation was completed, the wine underwent secondary malolactic fermentation on yeast lees. Aging on seasoned French oak for 10 months allowed richness and weight to develop in the wine, before being bottled late-March 2025.
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