This new chardy from Matahiwi has already won a brace of points and prizes. Not surprising, really. They’re in the habit of making consistently excellent wines. This comes from the southern plantings in their home vineyard, hence the ‘south series’ name.
The wine speaks of melon and stonefruit, with a lovely backing chorus of toasty oak for support. The palate unfolds to nectarine and lemon, with a touch of mango sweetness. More oak character appears with time, cedar and creamy vanillin. There’s even a spicy tang of ginger which is truly charming. It’s a serenely elegant wine, but with its own assured power and vitality. It’ll happily benefit from up to another five years in the cellar, and maybe even more. Thanks again, Matahiwi.
“A magnificent new offering from their home vineyard; this is superbly fruited and complex on the nose showing nectarine, mango, lemon peel, cedar and vanilla characters. The palate delivers terrific fruit intensity and fleshy mouthfeel, wonderfully complemented by creamy texture and refreshing acidity. The wine is multi-layered and mouthfilling with gorgeous fruit flavours and stylish oak infusion. At its best: now to 2022.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
The Holly South Series Chardonnay is from the southern Chardonnay planting in the home vineyard. First planted in 2013 this it our very first bottling from these vines. The grapes were harvested on a beautiful autumn day by a great crew including the sales and logistics teams! We knew we were on to something special at that time. You will see aromas of Melon, stone fruit, biscuit and toasty oak. The palate is elegant with fine texture with a smooth finish.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Prawn, Mint & Lemon skewers
- 2 garlic cloves, crushed
- 1 long fresh red chilli, seeded, finely chopped
- 1 tbs chopped fresh mint
- 1 tbs finely grated lemon rind
- 1 tbs olive oil
- 2 tsp fresh lemon juice
- 900g large green prawns, peeled leaving tails intact, deveined
- Olive oil spray
- Fresh mint leaves, to serve
- Lemon wedges, to serve
- CAPSICUM MAYONNAISE
- 235g (1 cup) whole-egg mayonnaise (see note)
- 2 tbs Always Fresh Fusions Red Pepper Tapenade
- 2 tsp fresh lemon juice
- To make the capsicum mayonnaise, process the mayonnaise, tapenade and lemon juice in a food processor until smooth.
- Combine the garlic, chilli, mint, lemon rind, oil and lemon juice in a medium bowl. Add the prawns and stir to coat. Place in the fridge for 10 minutes to marinate.
- Thread prawns onto skewers. season with salt and pepper. Heat a barbecue grill or chargrill on high. spray the skewers with oil. Cook for 2-3 minutes each side or until golden. Top with mint. Serve with the capsicum mayonnaise and lemon wedges.