nuts

Hawke’s Bay was again blessed by wonderful grape growing conditions in 2020. Chardonnay is early ripening and can often fall foul of the first big rain event post summer so it was a relief to have good weather over period running up to harvest which ensured the crop was ripe with healthy bunches.

This wine is Maestro Jenny Dobson’s baby and is named after her. Jenny began learning her craft in Burgundy at Domaine Dujac (79-81) and then honed it further at Chateau Senejac (Bordeaux), Franklin Estate (Australia) and finally 10 years as winemaker at our neighbours Te Awa Farm before working at Unison. By combining all her skills and expertise she has a real passion for crafting a well balanced, elegant Chardonnay that will age gracefully. Unison Maestro Chardonnay is Reserved for good vintages and only 6 x 225L French Oak barriques are made one of which is new oak.

We sourced outstanding Chardonnay grapes grown in the neighbouring Bridge Pa triangle and picked under perfect conditions in mid March. After gentle pressing we fermented in French oak barrels using different yeast strains in each barrel to add to aromatic and textural complexity. The wine was aged on lees and some barrels went through malolactic fermentation in Spring. Lees were regularly stirred to enrich the texture and after 10 months the wine was taken out of barrel and bottling on site in February 2021. Bottle aged for further 2 years release March 2023.

Tasting Notes

Deep golden colour

Aromas and flavours of fresh ripe apricots, yellow peach, toasted almonds and hints of fresh cream, give complexity and intensity to the aromatics. The palate is rich with a velvety texture and packed with stonefruit, toasted nuts and a citrus finish. Enjoy this chardonnay in its youth, or cellar carefully for enjoyment over the next 3 years.

A “Goldilocks“ of chardonnays with a little of everything that is classic to the variety without any one note overpowering another. A perfect wine to drink and enjoy in many occasions and with a variety of fresh, medium textured and flavoured dishes.

Suggested dishes

Salad of fresh ripe Hawkes Bay nectarines, torn mozzarella, prosciutto, fresh basil, toasted hazelnuts, baby lettuce leaves sprinkled with a white wine vinaigrette.

Baked Citrus and Herb crusted monk fish with a hazelnut butter.