Chardonnay 2023

Blackenbrook

Chardonnay 2023

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 with all the trimmings for a relaxing night in.

 


$27.00 NZD

Tasting Notes

After twelve months in oak, our Chardonnay 2023 greets you with deep flavours of nectarine, toasted coconut and nougat - a complex, textural wine with a wonderful structure.

Read Winemaker’s Notes
Green and white grapevine flower with vibrant green leaves in the background

Reviews

90/100 Stephen Wong MW, The Real Review

A sweetly fruity nose of tangerine leads to a forward, creamy palate with concentrated ripe citrus and apricot flavours which display sunny warmth and a bit of heat. Fine grip on the dry, woody finish but the overall impression is of sweet fruit and cinnamon. A charming, come-hither style of chardonnay for early enjoyment 06 Feb 2025

4 Stars Michael Cooper

Estate-grown, the generous 2023 vintage was hand-picked and matured for a year in American (64 per cent) and French (36 per cent) oak casks of varying sizes (24 per cent new). Bright lemon/green, it is full-bodied, with strong, peachy, citrusy flavours, mealy and biscuity notes adding complexity, and a creamy-smooth finish. Offering characterful, easy drinking, it should be at its best 2026+.

Vegan friendly

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.

Isabelle Schwarzenbach picking white grapes. She's working on a very old vine with a large trunk. The grass and leaf canopy are vibrant green and the sun is shining.

The season

Our 20th year of growing grapes at Blackenbrook Vineyard!

Mother Nature gave us beautiful spring weather for flowering and pollination, setting us up for a good crop.

Summer was quite wet and the vines grew at a crazy pace. We kept mowing, trimming and leaf-plucking the fruit zone but it was a real struggle to stay on top of the phenomenal growth.

Going into harvest the fruit was clean but extremely fragile – and so were our nerves. But two weeks of stunning autumn weather was all we needed to hand-pick our biggest crop ever with beautiful ripeness and flavours – a challenging season with a happy ending.