Chardonnay 2021

Bright, classy and immensely satisfying. The twelve months in barrel have only enhanced the fruity punch of pineapple, peach, and grapefruit all balanced to a fine richness that lasts on the palate.

Simply add a succulent roast chicken and a movie for a relaxing night in.


$27.00 NZD

Tasting Notes

After twelve months in barrel, our Chardonnay 2021 is a high-energy wine with a charming bouquet of pineapple and toasted almonds, a balanced acidity and a textural richness.

It’s our Moutere clay soils, the dazzling Nelson sun and the finger prints of our team that make our wines unique. We hope you’ll enjoy.

Read Winemaker’s Notes
Green and white grapevine flower with vibrant green leaves in the background
A delicious-looking dish of white bait sushi in the foreground with a bottle of Blackenbrook Chardonnay and a half-full wine glass in the background.


91/100 Bob Campbell MW,

Seamless, fruity Chardonnay with white peach and vanilla flavours that remind me of pinot blanc. Dry, refreshing wine with oyster shell, citrus and subtle spick oak flavours. 16 AUG 2023

4 Stars Michael Cooper,

Estate-grown, the 2021 vintage was hand-picked and matured for a year in American and French oak barrels of varying sizes. Bright, light lemon/green, it is mouthfilling, with a slightly buttery fragrance. Showing considerable complexity, it offers very good depth of ripe stonefruit flavours, seasoned with toasty oak, a hint of butterscotch, and fresh, balanced acidity.

Certified vegan

To make this wine, we haven't used classic fining agents such as fish, milk, or egg extracts and only minimal additives.

This means our Chardonnay is very natural and vegan friendly. In fact, it is certified by the New Zealand Vegetarian Society.

Ursula Schwarzenbach chatting with a customer at a wine tasting.  In the background there is a large Blackenbrook sign.

The season

Mother Nature threw some hefty challenges at us with unsettled weather and gale-force wind in spring followed by a hail storm on
Boxing Day.  

The humid and cold conditions in December made pollination difficult, resulting in small bunches with far less berries than usual.

Luckily we dodged the worst of the hail storm in December and only the Pinot Noir suffered damage. 

In January the weather finally turned and the sun kept smiling down on us right into harvest. On 15 March we started picking beautifully healthy grapes of outstanding fruit concentration. Just smaller than wished for volumes…