From the Waihopai Valley, with low-vigour clay soils, comes the Reed Vineyard Chardonnay which typically displays white peach, grapefruit and an attractive flintiness alongside a precise drive of acidity. It is fermented with ambient yeast in 500 litre French oak puncheons with no lees stirring. The unfiltered wine is generous and complex, with great capacity for ageing.

This is an incredibly textured wine that boasts a bounty of fleshy white nectarine and orchard fruit, and a grainy, honeyed richness, perfectly balanced by vibrant acidity and notes from oak ageing. A complex and layered wine that is perfect for drinking now but will also benefit from cellaring.