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FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY
FRAMINGHAM 2016 CHARDONNAY

FRAMINGHAM 2016 CHARDONNAY

Regular price $29.99 $24.99 Sale

VINEYARD: WAIRAU VALLEY

REGION: MARLBOROUGH

WINE VARIETY: CHARDONNAY

NZ WINE: YES

VINTAGE: 2016

ABV: 13.5%

SIZE: 750 ml

CLOSURE: SCREW CAP

MINIMUM ORDER: 6 BOTTLES = 1 CASE

SHIPPING DETAILS: $10 FLAT RATE PER CASE WITHIN NZ

ASSORTED CASE: NO

SAVING PER CASE: $30.00

BOTTLE SAVING: $5.00

FOOD SUGGESTION: SEAFOOD / CHICKEN / CREAMY VEGETABLE SOUPS

WINE NOTES: Subtle aromatics with nectarine and melon fruit, hints of cream and oatmeal, and a wisp of smoke. Rich palate with nicely integrated layers of fruit and “winemaker influence”. Fruit flavours are quite typical of Marlborough; ripe nectarine, peach and a little citrus, and these are supported by an integrated lick of oak, creamy mlf derived notes, and some oatmeal-like, lees derived characters. The finish has fine acid and good length, with nicely rounded mouthfeel.

AWARDS / REVIEWS / ACCOLADES: Current Release.

RECOMMENDED CELLARING: Immediately approachable, the wine should continue to soften and gain complexity over the next 5-6 years.

VINIFICATION: Fruit for 2016 Framingham Marlborough Chardonnay was sourced from three different sites in the Wairau valley. The finished wine comprises base wines made from clones 95, 15 and Mendoza. Juices were fermented in both tank and new and seasoned French oak barriques and puncheons (overall, the wine has a 50% barrel ferment component, half of which was allowed to proceed spontaneously). Once fermentation was complete, malolactic fermentation took place in some containers; mainly to add complexity rather than soften structure. At the same time, bâtonnage (lees stirring) was carried out periodically, providing good mouthfeel and some additional interest. Wines in barrel were matured for 7 months, and then blended with the fruit driven tank-fermented component, which was aged on lees without stirring. The resultant blend was gently clarified and bottled under screwcap to preserve freshness, flavour and integrity.