Vintage 2020

Nutcracker Chardonnay, Walnut Block

Tindall
Product Code: WB12ZZWC

Tasting Notes

Handpicked from 20 year old Mendoza vines, this wine is very expressive with many layers. The palate is rich and full bodied yet displays a tightly structured minerality typical of the clone. Abundant flavours of stone fruit and citrus with hints of nuts, the finish is beautifully supported with elegant oak and good acidity.

Profile

Chardonnay
14
NEW ZEALAND
6
Screw Cap
Walnut Block Winery
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            [Notes1] => Handpicked from 20 year old Mendoza vines, this wine is very expressive with many layers. The palate is rich and full bodied yet displays a tightly structured minerality typical of the clone. Abundant flavours of stone fruit and citrus with hints of nuts, the finish is beautifully supported with elegant oak and good acidity.
            [Notes2] => First planted in 1996 the Walnut Block vineyards lie in the Wairau Valley in Marlborough. The soils are made up of alluvial deposits, from an ancient river bed that flowed between the mountainous borders of the valley, over a free-draining, stony subsoil. The region benefits from high sunshine hours and a temperate climate. The Chardonnay vines for this wine were planted in 1996. Organically managed, each plant is shoot thinned and lightly leaf plucked to provide ideal light penetration and even ripening. Harvesting is done by hand.
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => 5* Micheal Cooper MW. Mouthfilling and sweet-fruited, it is a youthful, elegant wine, with strong, vibrant stonefruit flavours, finely integrated oak, and excellent delicacy, richness and harmony.			
5* WineState Magazine			
4* Bob Cambell MW			

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"Certified Organic by BioGro New Zealand. Each plant is shoot thinned and lightly leaf
plucked to provide ideal light penetration and even ripening. Very low yields ensure excellent flavours with the cool climate providing finely balanced acidity."			
			
			

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vineyards. The first vines were planted in 1996 on the alluvial deposits of the renowned Wairau Valley in Marlborough where the combination of free draining soils, sunshine hours and temperate climate provide an excellent backdrop for the production of high quality, cool climate grapes that have both natural intense fruit flavours and refreshing acidity. For the whites, the Collectibles Sauvignon Blanc is fermented in stainless steel whilst the Nutcracker Sauvignon is made 70:30 tank and barrel and the Nutcracker Chardonnay is fermented and aged in 500 litre demi-muids. Open top fermenters are used for the reds with further ageing in French barriques, 9 months for the Collectibles and 12 months for the Nutcracker.
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OrganicBiodynamicVeganVegetarian

About this product +

Producer >

Lynley Sowman (née Tindall) reckons we are long lost cousins and as she too has Viking roots we are bound to be related. From the same stable as Walnut Block, Tindall is a single vineyard project of 22 hectares situated in Rapaura, north west of Blenheim in the heart of Marlborough. The shallow, well-drained soils are primarily made up of a stony alluvium with some silty loam and clay. Given Clyde and Nigel Sowman’s dedication to organic viticulture, the Tindall vineyard is farmed in the same manner. The wines are made under the guidance of the acclaimed winemaker, Dr. John Forrest are fermented in stainless steel tanks to emphasise the aromatics and purity of the Sauvignon Blanc grape.

Viticulture >

First planted in 1996 the Walnut Block vineyards lie in the Wairau Valley in Marlborough. The soils are made up of alluvial deposits, from an ancient river bed that flowed between the mountainous borders of the valley, over a free-draining, stony subsoil. The region benefits from high sunshine hours and a temperate climate. The Chardonnay vines for this wine were planted in 1996. Organically managed, each plant is shoot thinned and lightly leaf plucked to provide ideal light penetration and even ripening. Harvesting is done by hand.

Winemaking >

The Chardonnay vines were planted in 1996. Organically managed, each plant is shoot thinned and lightly leaf plucked to provide ideal light penetration and even ripening. Very low yields ensure excellent flavours with the cool climate providing finely balanced acidity. A wine created by nature’s elements. The grapes are handpicked, whole bunched pressed, and the juice run directly into French 500L oak puncheons. Wild yeasts from the vineyard provide a natural fermentation. The wine is left to develop in barrel for 12 months. "Certified Organic by BioGro New Zealand. Each plant is shoot thinned and lightly leaf plucked to provide ideal light penetration and even ripening. Very low yields ensure excellent flavours with the cool climate providing finely balanced acidity."

Awards +

5* Micheal Cooper MW. Mouthfilling and sweet-fruited, it is a youthful, elegant wine, with strong, vibrant stonefruit flavours, finely integrated oak, and excellent delicacy, richness and harmony.
5* WineState Magazine
4* Bob Cambell MW

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