2021 Verdant


Citrus, mineral, lovely yeasty, bready brioche notes.
Bright, tight and linear. Beautiful purity and texture.
Citrus & minerality. Refreshing. Stunning, depth, and tension.

2021 was typical of a classic Hawke’s Bay summer. Warm sunny days with cool nights produced Chardonnay with a beautiful intensity of fruit and fine acid line definitely worthy of cellaring.

Kokako Vineyard, Ohiti Valley

“Verdant crafted” and aged in sandstone is the alter ego to my rich and complex barrel aged “Aurulent” Chardonnay.
Hand-picked & whole bunch pressed, releasing only the finest free run juice to a handcrafted sand-stone jarres. Natural primary fermention & malo-lactic fermentation followed by ageing on lees for 10 months. Stirring occasionally to taste to support the lees in suspension.
Unfined & Unfiltered.
pH 3.45 TA 7.0g/L Alc 13.5 %v/v

The jarre beautifully expresses the more crystalline and mineral components of the Chardonnay particularly accentuating it’s purity, freshness and linear high tension, which lends itself to the high acidity, intense citrus and minerality of resulting wines from the Ohiti Valley.

The unique “coralie” shaped jarre is crafted with broad shoulders and a narrow base to allow the lees to naturally and lightly remain in suspension throughout it’s winemaking life.
The sand stone jarre has a porosity of < 2.5% allowing for very long slow micro oxidation in comparison to a barrel which is 3-5% porosity resulting in greater micro oxidation.

Both Verdant and Aurulent derive from grapes farmed at Kokako Vineyard in the Ohiti Valley, same vineyard, site, clone, picking date but two equally different artistic expressions from equally different ageing vessels, sandstone versus french oak barriques.

These wines are a nod of respect to traditional winemaking from countries richly steeped in winemaking history.  Fast forward to the present day, New Zealand, new world, where freedom knows no boundaries as a small, creative, independant proprietor/winemaker.


Past Vintages –
Recommended Cellaring, drink on release or be rewarded with further cellaring of 5-7+ years from date of vintage.