The Boneline Sharkstone Chardonnay Waipara, New Zealand 2023

2023 Sharkstone Chardonnay NZ

Marigold - lime curd – baking spice – grilled lemon– chalky – seamless tension

Vintage

North Canterbury’s 2023 vintage was defined by all the hallmarks of the La Niña weather pattern, and whilst the region was fortunate to be unscathed from Cyclone Gabrielle, the pattern brought increased cooler easterly weather and less of the heat from our traditional Nor’ Wester. Bud burst was reasonably early at the end of September. From there the temperature was slow to increase but reached above average levels by the time flowering started.

The summer weather was mild with above average growing degree days while rainfall levels followed the long-term average until March when Cyclone Gabrielle hit the country. While we did receive over 100mm of rain in March, the combination of open canopies and our free draining soil meant we minimised any pressure for disease or delay in ripening. Generally settled weather during the harvest period allowed for very careful picking decisions allowing for the 2023 wines to be rich and textural. 

All fruit is estate grown, with most of the clones being Mendoza grown on own roots. Each parcel of fruit is kept separate and vinified and aged individually. All our Chardonnay is hand harvested and whole bunch pressed, but they are lightly crushed first, this allows the juice to be extracted at very low pressures. It also allows the juice oxidise pre-ferment, which makes the final wine more vibrant, long-lived, and intensely flavoured finished wine. From pressing, each parcel goes to stainless steel tank, where it is settled for about 24 hours. It is then racked to a second stainless steel tank leaving behind only the heaviest lees, here the tank is homogenised and sent to barrel for wild fermentation and are aged in French oak with 20% being new. Fermentation will happen naturally, and we are happy to let the ferments be vigorous and warm, up to 24-25 deg C.

To keep the structure of this wine, we allowed only 70% of the barrels to go through spontaneous malolactic fermentation, with no battonage. The total time in barrel is about 10 months before being combined into one blend in mid-February then we transfer the wine with all its lees to a stainless-steel tank for 6 months which allows for the acid to become precisely defined and adds texture to mouthfeel. The wine is finished with no fining and only gentle filtration.

Wine

Green gold with silver flecks.
Aromas of grapefruit, orange zest, grilled white stonefruits, chared applewood with underlying peach blossom and oystershell.
Fresh citrus dominates with crunchy nectarine, crystalized pineapple, sweet baking spice and a saline minerality in support. A fine acid structure is 
coated with a silky texture to give a long complex finish.