Wild Earth Chardonnay 2023

Vintage notes
The 2022-2023 growing season was relatively warm overall with “normal” spring weather leading to a summer that was drier than average. Weather at flowering was warm and dry resulting in excellent yields and high quality. January was warm and dry, followed by welcome rain event in February and then a brilliant, dry and warm March. It was overall drier than 2022 but had a similar warmer feel to it.

Winemaking notes
The Chardonnay grapes came from the Highgrange Vineyard situated at 336m-352m in Pisa. The 16-year-old vines are planted with Clone 95 (60% of the wine) and Mendoza (40%); two complimentary clones that give texture and freshness to the wine. The grapes were hand-harvested on the 4th of April with each clone fermented and aged separately until blending. The grapes were whole-bunch pressed and fermented with wild yeasts on full solids which adds both richness and complexity to the wine. A 75% malolactic fermentation contributes to the rich mouth-feel while minimal stirring helps retain freshness. The wine was fermented and aged for 9.5 months in 5% new French oak from the premium Troncais forest in France; the rest in older French barriques.

This wine is Vegan

Alcohol: 13%
pH: 3.32
T.A: 6.7g/l
Residual Sugar: <1g/l

Awards and Reviews

5 stars, 95 pts – Sam Kim, Wine Orbit
“Gorgeously refined and elegantly expressed, the wine shows white flesh peach, fig, lemon peel, almond meal and nougat characters on the nose. The palate displays excellent weight and creamy flow, wonderfully framed by fleshy texture and finely infused acidity, finishing superbly long and stylish. At its best: now to 2033”.

18.5/20 – Joelle Thomson
“Smooth silky textured Chardonnay underpinned by crisp acidity and deep lemon aromas which lead into a fleshy, full bodied wine with great balance. This lovely Central Otago Chardonnay is made with hand picked grapes grown on the Highgrange Vineyard, which is situated at 336 to 352 metres above sea level in Pisa, Central Otago. The wine spent nine and a half months in   French oak, five per cent of which was new. Rounded”.

93 points, excellent – Cameron Douglas MS
“A very attractive bouquet of fresh white peach and apple, some grapefruit then gentle spices from barrel, a whisper of lees complexity and white earth mineral quality. A lovely satin touch on the palate with a backbone of acidity, fine fruit and wood spice flavours, white fleshed fruit and some barrel smoke and vanilla. Tannins are super fine adding mouthfeel and length. A balanced and well made wine with ageing, development and cellar time ahead if required. Best drinking from mid to late 2025 through 2030”.

5 stars, 93 points, 18.5/20 – Candice Chow, Raymond Chan Wine Reviews
“Bright, even, pale straw yellow. The nose is gently full, with aromas of citrus, apple, peach, cashew, yoghurt, vanilla and subtle spice. Medium-bodied, aromas of lemon and grapefruit melded with apple, peach, unfolding a hint of yoghurt, fine spice and cashew. The wine has youthful fruit and good energy, supported by fresh yet soft acidity. Subtle spice and a lightly creamy mouthfeel contribute complexity. This young Chardonnay is well-made with a citrus core, delicate details and a sleek line. Match with pork and white fish over the next 5+ years. Fruit from the Highgrange Vineyard in Pisa, 60% clone 95 and 40% clone Mendoza. Whole bunch pressed, wild fermented on full solids, 75% underwent MLF, aged 9.5 months, 5% new oak. 18.5/20 pts (93 pts)”.

4 stars – Michael Cooper
“The very youthful 2023 vintage (****) is a single-vineyard wine, hand-picked at Pisa, and fermented and matured for nine months in French oak casks (5% new).   Bright, light yellow/green, it is fresh, full-bodied and dry, with vigorous, peachy, citrusy flavours, and biscuity, creamy notes adding complexity.  Elegant and restrained, it’s a distinctly cool-climate style, likely to be at its best 2026+”.

4 stars, 90 points – Stephen Wong, The Real Review
“Broadly resinous nose with cinnamon and toast over crisp apple; more oxidative in style. Some spicy tertiary development on the palate with a creaminess, yet high acidity and some phenolic grip wrapped in vanilla and peach yoghurt. Tastes more evolved than its age suggests and is already very accessible. Roasted nut and spice with textured acidity in a more developed cool-climate style”.