Variety:

100% Chardonnay

Style:

Slightly off dry

Vintage Notes:

Vintage 2009 was a little scary with unseasonal rains in the new year period putting the vines on botrytis alert. However a good final ripening period in late February and March saw the grapes harvested in good condition and excellent ripeness levels.

Vineyards:

The majority of the fruit was handpicked from the Renwick vineyard of Peter and Anne Reed. The balance being machine picked and came off our own Falcon Vineyard. 100% Marlborough Chardonnay a mix of Clone 95, Clone 15, and Mendoza.

Vinification:

Grapes were whole bunch pressed and then fermented in the barrels, a mixture of new and one year old French oak. 50% of the barrels were allowed to ferment without the introduction of a cultured yeast. 100% malolactic secondary fermentation and 8 months maturing on light lees before blending and bottling in early December ‘09.

Tasting Notes:

Bright, pale straw on release. A medium bodied Chardonnay with flavours of white peach, nectarine and underlying nutty spicy oak notes. The nose is aromatic and lifted and the palate elegant and creamy with well balanced acidity that leads to a warm lingering finish.

Cellaring:

Enjoy now and over the next 5 years

Perfect with fettuccini and smoked ham. The creamy smoky nature of the dish complementing perfectly the flavours in this wine.

Accolades:

Released December 2009. Limited to 478 cases
SILVER MEDAL Royal Easter Show Wine Awards 2010
SILVER MEDAL Liquorland Intl Wine Comp 2010

Variety:

Chardonnay

Style:

Dry

Tasting Notes:

This 2009 Chardonnay has a pleasant gold-straw hue. Aromas of lemon and citrus abound with vanilla and biscuit notes. It has satisfying weight on the palate and a pleasant citrus and oak finish.

Cellaring:

Enjoy now or cellar with confidence for up to 5 years

Variety:

Chardonnay

Style:

Dry

Vintage Notes:

Vintage 2009 was a little scary with unseasonal rains in the new year period putting the vines on botrytis alert. However a good final ripening period in late February and March saw the grapes harvested in good condition and excellent ripeness levels.

Vineyards:

This wine is from three vineyards, our own Falcon vineyard in the Rapaura district, Peter and Anne Reed’s to the west of Renwick, and Hamish and Fiona Turner’s Awatere Valley property. A mix of clones, mainly Mendoza, Clone 95 & Clone 15.

Vinification:

The Reed vineyard fruit (25%) was hand harvested and the balance machine harvested and transported promptly to the winery. The juice was fermented in controlled, cool conditions in stainless steel tanks to retain maximum fruit quality and freshness of flavour.

Tasting Notes:

Bright, very pale straw colour on release. Lifted aromas of ripe white peach, nectarine and grapefruit. The full round palate has stonefruit flavours, with a touch of spice that leads to a rich full finish.

Cellaring:

Enjoy now and for the next 5 years.

Enjoy as an aperitif or with pasta or salads. Try with a Mussel Chowder using Marlborough green lipped mussel, leeks in a creamy sauce with paprika, and seasoned to taste.

Accolades:

Bronze medal Liquorland Intl Wine Competition 2010

Variety:

Chardonnay

Style:

Dry

Vintage Notes:

Excellent flowering conditions in the Spring led to a bumper crop for most varieties. The challenge at harvest time was the fickle weather. Thanks to careful monitoring of the grapes, and meticulous organisation above and beyond the call of duty at our winery South Pacific Cellars, we stayed on target for timely harvest at optimum conditions. Not everyone was so fortunate this year

Vineyards:

A blend of fruit both handpicked and machine harvested from several vineyards in the Wairau Valley of Marlborough, including our own notoriously stony Falcon Vineyard

Vinification:

A mixture of hand-picked and machine harvested fruit, cool fermented in tank and oak (17% wild ferment in barrel). All of the wine was aged on lees and enhanced by a full malolactic fermentation giving richness and well balanced acidity. Fined with egg whites.

Tasting Notes:

Pale gold colour on release. The nose is aromatic and lifted. A medium bodied Chardonnay with flavours of white peach, nectarine and underlying nutty spicy oak notes

Cellaring:

Enjoy now or cellar carefully for the next 4 years.

Eggplant gratin with pork medallions. Chicken and rich pasta dishes

Accolades:

Released March 2009.
Bronze medal NZ Intl Wine Awards 2009
Bronze medal: under embargo

Bob Campbell review 3 stars BobsWineReviews.com

Variety:

Chardonnay

Style:

Slightly off dry

Vintage Notes:

2008 will be remembered as one of the BIG years. the size of the crop caused some stress for wineries that didn't predict and plan for the tonnages - big thumbs up to Graeme and the team at our winery - be prepared was the motto that worked. Rain late in the harvest further complicated an already challenging season. so you'll find a wide range of quality from the year. Fly fearless with Lake Chalice!

Vineyards:

Our own Falcon Vineyard, in the Rapaura District of Marlborough’s Wairau Plain.

Vinification:

Machine harvested and transported promptly to the winery. The juice was fermented in cool conditions in stainless steel tanks to retain maximum fruit quality and freshness of flavour

Tasting Notes:

Bright, very pale straw colour on release. Lifted aromas of ripe white peach, nectarine and grapefruit.
The full round palate has stonefruit flavours, with a touch of spice that leads to a rich full finish.

Cellaring:

Enjoy now and for the next 2-3 years

Enjoy as an aperitif or with pasta or summer salads.

Accolades:

THE NAME: Our favourite falcon inspired the naming of this wine. She’s called 42 (Hitchhikers Guide to the Universe fans will understand). She saw active duty on our Falcon Vineyard and was part of the breeding programme at Wingspan to save the Karearea (native falcon) from extinction and reintroduce them to the wild. Get airborne!

Variety:

Chardonnay

Style:

Dry

Vintage Notes:

The challenges of the 2007 vintage started with the Spring frosts that once again focussed attention on vineyard management and frost prevention. The vintage ended with a long and warm autumn producing great flavour and ripeness.

Vineyards:

A handpicked row and clone selection from our own Falcon Vineyard, Rapaura District, Marlborough. The stony soils and intense vine management produce small crops of full flavoured grapes. Team Lake Chalice selected clone 95, clone 15, clone 6 from our range of Chardonnay clones for this year’s Platinum.

Vinification:

A handpicked row and clone selection of our finest Chardonnay grapes. The fruit was whole bunch pressed and fermented in barrel with natural yeast in a wild ferment. Aged in barrels for 10 months 50% new and 50% seasoned French oak , with regular lees stirring.

Tasting Notes:

Pale gold on release

Cellaring:

Enjoy now or cellar carefully for 3-5 years

Enjoy with the bold flavours of roast wild pork

Accolades:

Released November 2008.

4 stars Cuisine magazine May 2009

Bronze medal Royal Easter Show Wine Awards 2009

Variety:

Chardonnay

Style:

Dry

Vintage Notes:

The challenges of the 2007 vintage started with the Spring frosts that once again focussed attention on vineyard management and frost prevention. The vintage ended with a long and warm autumn producing great flavour and ripeness.

Vineyards:

From our team of contract growers, grapes were selected from Fairhall’s Rapaura vineyard and Elley’s Renwick vineyard

Vinification:

Machine harvested and transported promptly to the winery. The juice was fermented in cool conditions in stainless steel tanks to retain maximum fruit quality and freshness of flavour.

Tasting Notes:

Bright, very pale straw colour on release. Lifted aromas of ripe peaches and cream. An elegant palate showing refreshing ripe peach and grapefruit flavours leading to a long, lingering finish

Cellaring:

Enjoy now and for the next 2-3 years

Enjoy as an aperitif or with pasta or summer salads.

Accolades:

Released December 2007.

THE NAME: Our favourite falcon inspired the naming of this wine. She’s called 42 (Hitchhikers Guide to the Universe fans will understand). She saw active duty on our Falcon Vineyard and is part of the breeding programme at Wingspan to save the Karearea (native falcon) from extinction and reintroduce them to the wild. Get airborne!

Variety:

Chardonnay

Style:

Dry

Vintage Notes:

The 2007 season did not start well in spring with frosts and cool weather over flowering. However a good ripening period after Christmas and leading into Autumn allowed picking at optimum ripeness and flavours.

Vineyards:

A blend of fruit from several vineyards in the Wairau Valley of Marlborough, including our own notoriously stony Falcon Vineyard

Vinification:

A mixture of hand-picked and machine harvested fruit, cool fermented in tank and oak. All of the wine was enhanced by a full malolactic fermentation giving richness and well balanced acidity Released October 2007

Tasting Notes:

A medium bodied Chardonnay with flavours of white peach, nectarine and underlying nutty spicy oak notes. The nose is aromatic and lifted and the palate is elegant and creamy with well balanced acidity that leads to a warm, lingering finish

Cellaring:

Enjoy now or cellar carefully for up to 4 years.

Enjoy with sesame rice balls with strifried chicken and dried mushrooms - Ray McVinnie . Eggplant gratin with pork medallions

Accolades:

ACCOLADES
4 stars Cuisine magazine. May’08. “The ‘amazing surge of fruit’ impressed Peter Cowley while John Belsham was taken with this wine’s ‘chalky finesse’. A refreshing, persistent style …”

Variety:

Chardonnay

Style:

Dry

Vintage Notes:

The 2006 vintage came very early with good ripening in the post Christmas period. Crop levels were moderate , with ripeness and flavours exceptional.

Vineyards:

Handpicked row and clone selection from Lake Chalice’s own Falcon Vineyard in the Rapaura District of the Wairau Valley.

Vinification:

100% barrel fermented in new and seasoned French oak

Tasting Notes:

Pale gold on release. A full bodied Chardonnay with rich, creamy flavours of white peach, grapefruit and underlying nutty, spicy oak notes. Elegant and creamy palate with well balanced acidity that leads to a warm, lingering finish

Cellaring:

Enjoy now or cellar carefully for the next -3-5 years.

Enjoy with bold flavours, my favourite is roast wild pork

Accolades:

4 stars Cuisine magazine May ’08. “From the stony Falcon Vineyard in Rapaura comes this arresting, creamy, peachy, vibrant wine, more restrained than it has been over previous vintages. Would go beautifully with stuffed, roasted pork fillets.”

Bronze medal 2007 NZ Intl Wine Show,
Bronze medal 2008 Royal Easter Show
Bronze medal 2007 Air NZ Wine Awards