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Villa Maria - Single Vineyard Keltern Chardonnay 2018

White wine from Hawke's Bay · New Zealand
Price: £25.95
Case Rate: £25.95
Ex Tax: £21.63
Country:
Wine Region: Hawke's Bay
Wine Maker: Alastair Maling & George Geris
Grape: Chardonnay
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
{{ quantity }}
94 pts  James Suckling
Country:
Wine Region: Hawke's Bay
Wine Maker: Alastair Maling & George Geris
Grape: Chardonnay
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750

Wine tasting notes

With an incredible track record of awards and accolades, the Keltern Vineyard has truly established itself as one of New Zealand’s premier sites for Chardonnay. Displaying a brilliant straw and lime tinted hue in the glass, the nose offers a fragrant and complex medley of white nectarine and gun smoke, complemented by underlying notes of flint and toast. A sleek, tightly woven palate gradually unfolds, leading to a finish with genuine length and class. This wine will develop further complexity, mineral and toastlike characters with careful cellaring.

Winery information

Villa Maria

It is not easy to tell your Dad that you are quitting a career in carpentry to try your hand at making wine. But in 1961, at the age of 21, that's exactly what Sir George Fistonich did. He leased five acres of land from his father, planted one acre with grapes and started making wine under the name 'Villa Maria' which he chose because his friends thought it sounded European. Since those first cuttings took hold in the soil out in Mangere, near Auckland, Sir George has been determined to be at the cutting edge of quality winegrowing.

Villa Maria produces New Zealand

www.villamaria.co.nz

Expert reviews

James Suckling (2018) - 94 pts

This is a very intense and complex chardonnay with grapefruit, lemons and grilled mangoes, delivered in complex mode. Powerfully fleshy and super long, this has so much flavor and such rich yet composed style on the palate. Drink now. Screw cap.

Vinification notes

Following harvest, the grapes were whole bunch pressed and went to stainless steel tanks, where a cool fermentation took place. After the fermentation was completed, the wine was left on yeast lees for a further eight months with weekly battonage. It was then fined out with milk and fish products, gently filtered and bottled.