Matt Thomson And Hamish Clark
Fruit was predominantly sourced from the valley between twin peaks in Marlborough’s Southern Valleys sub-region.
Soils: Clay based alluvial.
Topography: Level vineyard site in the valley below low lying foothills.
Climate: Warm days and cool nights, creating diurnal temperature changes.
Regional Characteristics & Contribution to Uniqueness of Flavours:
This is a warmer site than in other areas of Marlborough with good diurnal temperature changes, which contributes to greater retention of fruit flavours.
Grown on clay based soils, the vines are Mendoza and Burgundian Clone 95.The vines were monitored carefully during ripening and fruit was harvested at maximum flavour maturity and physiological ripeness.
The fruit was partially handpicked and whole bunch pressed to ensure the vineyard characters and fruit flavours were preserved. The juice was barrel fermented in 100 per cent French oak (50 per cent new oak barrels, 25 per cent second fill and 25 per cent third fill) using selected yeast strains. The wine underwent malolactic fermentation, followed by 10 months aging on yeast lees, with regular stirring. Only the best barrels were selected for the Twin Hills Pioneer Block wine.
Fresh peach, ripe pink grapefruit, vanilla, dried fig and aromatic spice.
The palate is elegant and complex with stone fruit, a hint of orange, toasted hazelnut and a toffee note. Ten months maturation on lees in French oak barrels has created a rich creaminess and fine tannin structure.
This wine will continue to evolve and develop complexity over the next five years and beyond.
Alcohol: 13% v/v, Acidity: 5.3g/litre, Residual Sugar: 3.3g/litre, pH: 3.36.
Buttered prawns on a creamy lemon fettucine.
TOP 100 – Sydney International Wine Competition 2018
4.5 STARS – Michael Cooper 2017
SILVER Medal – International Wine Competition Tranche Two 2018
SILVER Medal – Chardonnay du Monde 2018