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Flat front label of wine

Mission Estate Chardonnay 2013

Chardonnay from Hawkes Bay, New Zealand
    13% ABV
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    13% ABV

    Winemaker Notes

    The light oak aging on yeast lees has gives a soft style that is elegant and well structured. The nose has spicy, smoky and toasty aromas. The palate is full with soft mouth feel and fine flavors in the mid-palate. They are reminiscent of stone fruit and citrus with subtle vanilla undertones from the oak. The fresh finish is clean and persistent.

    Critical Acclaim

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    Mission Estate

    Mission Estate

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    Mission Estate, Hawkes Bay, New Zealand
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    In 1838 a group of French Missionaries arrived in New Zealand and established a Marist Mission in the north of New Zealand. In 1851 a Mission Station was established in Hawkes Bay and vines were planted to produce both sacramental and table wine. A winery was soon to follow and the first record of a commercial sale of Mission Estate wines dates back to 1870 when a parcel of mostly dry red wines were sold.

    As New Zealand’s oldest winery, Mission Estate has a longstanding reputation for producing award winning, quality wines. Their commitment is to consistently produce excellent value-for-money wines, using the best of old-and new-world winemaking techniques. This ensures that Mission Estate continues to be one of the most established and highly regarded producers in New Zealand.

    Mission has never lost sight of its French heritage as over the years Brothers of the Order have traveled to France to study and learn viticulture and winemaking skills. Mission winemaker, Paul Mooney was originally trained by the Mission Fathers and has been with Mission Estate for over 30 years.

    It is Mission Estate’s belief that sustainable winegrowing is an environmental management system that will ensure the protection of their land, environment, people and nation. By farming sustainably it will also ensure consistent premium fruit production. Mission Estate is also a leader in producing wine in the most energy efficient and environmentally friendly manner possible. In 2007 Mission Estate remodeled their winery to make it the largest sustainable winery in New Zealand.

    Hawkes Bay

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    An eclectic region on the east coast of the North Island, Hawkes Bay extends from wide, fertile, coastal plains, inland, to the coast range, whose peaks reach as high as 5,300 feet. While the flatter areas were historically more popular because they are easier to cultivate, their alluvial soils can be too fertile for vines. In the late 20th century, the drive for quality led growers to the hills where soils are free-draining, limestone-rich and more suited to producing high quality wines.

    Over the passing of time, the old Ngaruroro River laid down deep, gravelly beds, which were subsequently exposed after a huge flood in the 1860’s. In the 1980s growers identified this stretch, which continues for approximately 800 ha, and named it the Gimblett Gravels. The zone has proven to be ideal for the production of excellent red wines, particularly Cabernet Sauvignon, Merlot and Syrah.

    Today the area takes well-earned recognition for its Bordeaux blends and other reds. Expressive of intense stewed red and black berry with gentle herbaceous characters, Gimblett Gravels wines are suggestive of their cool climate origin, and on par with other top-notch Bordeaux blends around the globe.

    Chardonnay is the top white grape in Hawkes Bay, making elegant wines, strong in stone fruit character. Sauvignon blanc comes in close behind, notable for its tropical, fruit forward qualities.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    STAMISCHARD_2013 Item# 143665