Brightwater Gravels Chardonnay 2022

Reviews

Sam Kim, Wine Orbit: 4 stars. Gentle and nicely lifted, the bouquet shows apricot, citrus peel, subtle spice and nougat notes, leading to a juicy palate that's rounded and smooth with well-pitched acidity. Friendly and approachable for easy drinking. At its best: now to 2025.

Tasting note

Star bright and lemon in colour this Chardonnay is fruit driven with notes of peach and lemon rind. Secondary characters derived from ferment, bâtonnage and oak contribute subtle notes of nougat and spice to the nose and palate. The wine is medium bodied with a good presence. The acidity is gentle yet pleasing and tapers the wine out to a long full finish.

Varietal: Chardonnay

Aromas and flavours:

Additional information

Alcohol: 13.5% vol

Vineyard: Nelson, New Zealand

Soil type: Flat alluvial soils overlaying free draining gravels and clay base material.

Vintage Season 2022: A rare two years continual la Nina climatic conditions provided a somewhat predictable environment of spring rains and warm sunny days. Good growing conditions that required continual devigorating solutions for the vines. Summer was also warm and sunny with local ocean temperatures up to two degrees warmer than ‘normal’. The increased risk this creates for large rain events never eventuat- ed and grapes ripened and were picked in fine condition in what was an early vintage.

Regional climate: Nelson is regularly New Zealand’s sunniest region. With young alluvial soils, abundant clean fresh water and a sheltered topography, Nelson grows a wide range of crops to exceptional standards. The proximity of Nelson to the temperate Tasman Sea ensures minimal frost risk and moderation of extreme daytime tempera- tures. Grapes ripen evenly and slowly allowing full and bright flavour development.

Winemaking: The grapes were harvested in the cool of early morning for this wine. The partially clarified juice was sent to a ferment tank, and inoculated with a yeast, chosen for its positive contribution to mouthfeel and the ability to reveal nutty, stone fruit and citrus characters. The ferment was managed with cooling to preserve fruit and once dry was transferred with fine lees to French oak. The lees were stirred through the wine once a month. Indigenous bacteria kicked off malolactic fermentation as Spring warmed the cellar, only partial malo was completed, the ferment arrested when we liked the acid balance. In the new year, the wine was stabilized and readied for an early February bottling.

Wine style: dry

Bottle size: 0.75l

Notice: contains sulphites

Cellaring potential: 2026

Closure: Screwcap

Produced and bottled by: Drinks Cabinet Limited, Atawhai, Nelson 7010, New Zealand

Imported by: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany.

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