California was not taken seriously in the wineworld until in the 1970s. It was then that the Chardonnay from the US won several international and French awards. It was the US that made it possible for other new world wine producers to break in to markets previously impossible. New Zealand owes a lot to the American Chardonnay producers.

 Chardonnay fruit fermented in stainless-steel, with a portion in French oak to 13.0% alc., and aged 10 months in barrel with partial MLF. Bright straw-yellow colour with slight lemon-green hues and good depth. This has a full, up-front nose of ripe citrus fruit with a flinty lees-reductive amalgam and oak nuttiness.