Chardonnay Sherwood Estate Waipara 2020

Description

Sherwood Estate are a family wine business who have grown from a small husband and wife team to be one of the largest independent wineries in New Zealand. Like most good stories theirs began in a time of turmoil.  In the late 1980’s the New Zealand wine industry saw bumper crops and a fall in demand lead to several wine companies, both large and small go out of business. Many vineyards were pulling up their vines and the industry appeared to be on the brink of disaster.

Crazy or extremely passionate.  Passion for wine is something Jill and Dayne Sherwood certainly don’t lack.  In 1987 they planted 20 acres of vines on their Canterbury block and Sherwood Estate Wines was born. Being a family company, they are always conscious about what they are leaving behind for future generations. That’s why they were one of the first wineries in the Waipara Valley to have all our vineyards and winery accredited with Sustainable Winegrowing New Zealand (SWNZ).

Not only is their wine made in New Zealand so is all our packaging. They changed bottles to a lighter, more economical version already in 2010. Not only are these bottles made from fewer resources, they are lighter and need less energy to transport. 

All their vineyards are irrigated by ponds which collect rain water during the winter. These ponds were originally dug by the sheep farmers in the area but as vines have replaced the sheep the system perfectly suits the needs of the vineyards. This means that during the long, dry summers that are synonymous with this area, the estate can irrigate all vineyards with rain water alone.

The Estate wines are premium, everyday wines, made in a ‘hands-off’ style with little interruption in the winery and they have great fruit intensity whilst still subtly refined.

This is a very balanced Chardonnay of ripe fruit flavours, complex oak and elegant acidity. Great with rich saucy food styles or just appreciate the rich complex taste from a wonderful summer. The fruit was left on skins for a short period following harvest which has led to more complex flavour development and a fuller body. 75% of the wine was fermented and aged in oak barrels with natural yeasts giving rise to a soft and smooth body and elegant mouthfeel.