Winery Notes: "20hl/ha from this steeply inclined, east facing home block. Gorgeous soils, with nut and crumb structure and great mineral fertility: 30% clay, 15-20% active lime. Again, biodynamic from inception. Early May pick, whole bunch pressed; no settling, no SO2. Vineyard yeast ferment of 15 months, in used French oak, primarily 450-500L puncheons. Natural, spring malolactic. Eleven months on lees in barrel, then transferred to a variable capacity tank for a further 9 months; bottled unfined and unfiltered in December 2011. Alcohol 14.5%. Production: 100 cases. More golden yet, still bright and brilliant. More complex, fermentative aromas: less fruit and leaf and flower than the Field of Fire, rather popcorn, brioche, grilled nuts. Clearly, deliberately, no differences in the making between the two wines. For some reason, the Lion’s Tooth is always reductive during ferment, so often shows more gestational, less spontaneous, than its sibling. Similar complex layers on the palate. Somehow the Field of Fire always seems born of grapes, while the Lion’s Tooth offers that weird transit from vineyard to bakery/butchery. I like them equally, and especially, for their differences."
By: Joe Manekin
K&L Staff Member
It's a reflection of how serious and talented a winemaker Mike Weersing is that he can make such a delicious Chardonnay, serious yet crowd pleasing at the same time. Rich yellow apple and pear flavors show volume and intensity, as well as balanced acidity and length on the finish.
By: Ryan Woodhouse
K&L Staff Member
Fantastic Chardonnay. This wine has a real drive and energy, I believe owing to Biodynamic viticulture and the hands-on love and attention Claudia and Mike give to their tiny home block of vines! This wine shows rich orchard fruits, poached pears and some depth given from a lovely grain or barley character which I can only assume is from a healthy dose of sur lie ageing. This is quite a rich wine but a bright acidity keeps all that texture and power taught, linear and focused. Treat this wine like a good white Burgundy and it will reward you in kind. This really shows the potential of New Zealand to produce top class Chardonnay.
Drink from 2013 to 2020
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