Chardonnay Reviews and Awards:

Michael Cooper’s Buyer’s Guide to New Zealand Wines 2010

“This single-vineyard label is worth discovering. It’s a full-bodied, well-rounded wine with ripe grapefruit and slightly butterscotch flavours, showing excellent depth and complexity. Drink now or cellar.” April 2010

“This is an elegant wine that has real style. Delicate white peach and citrus aromas broaden out in the palate and it is here that the wine really impresses with its clean, refreshing fruit. The acidity and gentle oak are perfectly integrated and we recommend this wine wholeheartedly.”

Sam Kim, Wine Orbit 89 points

“It’s ripe and gently fragrant on the nose displaying white peach, floral and subtle creamy oak characters. The medium-full palate is beautifully textured and lingering with nicely balanced acidity. An excellent expression of Chardonnay with a crisp dry finish.”

Chardonnay Reviews and Awards

Sam Kim, Wine Orbit 93 points

“A stunning nose displaying dark cherry, spice and a hint of savoury notes. The palate is ripe and beautifully textured showing excellent mid palate weight and well integrated fine tannins. An impressive wine showing beautiful balance and poise as well as immense appeal.”

Cuisine November 2009 Pinot Noir Review

“Kate Radburnd admired this wine’s kumquat character and muscularity. “You don’t think it’s a bit of a cross-dresser?” enquired John Belsham, in reference to it’s Merlot-esque qualities. There’s a lot happening on the palate, from sweet boysenberry flavours to sturdy tannins and lively, spice grace notes.”

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Summerhouse Chardonnay


Juicy ripe fruit lifted with fresh sweet oak that captures the essence of long, hot summer days.

A delightful 100% oaked New Zealand Chardonnay.

Summerhouse Chardonnay

Aromas of ripe white peach, apricots and hints of citrus. Juicy and succulent with delicious fruit flavours, a very fine structure and a long elegant finish that cleanses the palate.

Summerhouse Chardonnay is crafted from the fruit of the Clone 95 and Mendoza vines.

The fruit was hand harvested and the bunches were whole bunched pressed using a precise pneumatic press. The juice was clarified and then fermeneted in French oak barriques with a selection of cultured yeasts. The barrels were regularly lees-stirred, and progressed gently through gentle malolactic fermentation in the spring before being blended, gently fined and bottled in late summer.