Yvonne Lorkin canvas column for Saturday 9 June 2018

Trat this Saturday as your excuse to chardonnay the day away. You have our total permission…

Petane Station Esk Valley Chardonnay 2017 $30
Sourced from a single vineyard known as the Puriri block, the chardonnay was handpicked, whole bunch pressed then it was entirely barrel fermented in 30% new French oak. The barrels were stirred every fortnight for 8 months to impart extra creamy, nutty complexity and yet the wine is lean, clean and elegant. Beautifully balanced, lithesome and licked with white pepper and smoke.
Sip with: chicken yaki tori.
www.petanestation.co.nz

Sea Level Home Block Chardonnay 2017 $27
Nelson has long been my go-to nugget of niceness where chardonnay is concerned. Winemaker Sam Smail is mildly obsessed with making great examples and the force is strong with this one. Lemon, grapefruit, white peach and a hint of creamy complexity add layers of loveliness make this a fresh and frisky and fabulous fistpump for the tastebuds.
Sip with: chorizo and gruyere frittata.
www.finewinedelivery.co.nz

Seresin Marlborough Chardonnay Reserve 2015 $43
Michael Seresin established his winery in 1992 with a vision to create certified organic, biodynamically-produced beauties in a bottle. For their flagship Reserve, the chardonnay barrels from their Raupo vineyard are tasted a year after vintage and only the best are tucked away for another six months. It’s as elegant as Meghan Markle’s dress, Maid Marian-like, statuesque, stylish, citrus-saturated, softly smoky and leaving a veil of vibrant texture.
Sip with: Silky pumpkin and kumara soup.
www.seresin.co.nz

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