Rongopai East Coast Chardonnay 2010
A perfect partner with a wide variety of dishes. Try it with roast chicken with almonds and dried apricots in the stuffing, or pan-fried fish in a light cream sauce.
The grapes were harvested in perfect condition in late March/ early April. Fermentation took place in stainless steel vats at cool temperatures to capture primary fruit aromas and freshness. A portion was allowed to undergo malolactic fermentation.
The bouquet displays the soft notes of peach and rock melon with a hint of red apples. The palate is creamy and rich but with enough acid to be fresh. Flavours of peach and melon found on the nose follow through and are joined by apple and citrus.
"The Rongopai brand, taken over by Babich in 2007, is a lasting link with Te Kauwhata, home to much of New Zealand’s wine history. This fruit-forward wine has a jangling freshness that is immediately engaging. “The fruit weight is there, and the drinkability is there,” said Olly Masters."
-Cuisine Magazine, May 2012