Need a little nougat near your nostrils? This creamy, nutty, butter-rubbed chardonnay will give you all that and flesh everything out with ripe nectarine, grapefruit and hints of spice. Grown in Hawke’s Bay’s Bridge Pa Triangle district, it’s a blend of three distinct chardonnay clones, one exotically named ‘mendoza’ the others with the less magical monikers of number 15 and 6. Crafted by Barry Riwai and the team at Alpha Domus, it’s a juicy delight when sipped with roast chicken.
