(2021) From the Te Awanga sub-region close to the coast, this is made from the Mendoza clone of Chardonnay and fermented and aged in French oak. There's a bit of flint here, but bags of juicy and intense grapefruit, some buttery, quite Meursault-like characters. On the palate the partial ferementation with wild yeasts adds a lightly earthy, creamy layer, the fruit is very ripe but more in the juicy ripe apple and stone-fruit spectrum, some toastiness and again that fresh creamery butter touch into a long finish. No UK retail listing at time of review.