Leefield Station Chardonnay 2019
From the Waihopai Valley’s unique climate emerges the beautifully ripe, vibrant Leefield Station Chardonnay 2019.
To say that Marlborough has ideal growing conditions would be an understatement. Each year it continues to surprise with the results that it produces. The Leefield Station Chardonnay 2019 for instance experienced a smaller than expected yield but delivered intensely flavoured fruit of stunning quality.
The 2019 growing season experienced climatic highs and lows, typical of Marlborough’s Waihopai Valley, with the resulting fruit reaching intense levels of flavour and ripeness. This won’t go unnoticed by Chardonnay lovers who enjoy the vibrant acidity and citrus characteristics synonymous of Marlborough.
The Leefield Station Chardonnay 2019 showcases what a signature single vineyard has to offer. Fruit was captured at optimum ripeness from three contrasting areas of the vineyard. Each bringing a nuance to the wine culminating in a structured, balanced wine of great provenance.
The beautifully ripe aromatics with hints of peach and nectarine are layered with a generous French oak influence and a touch of citrus to tease your tastebuds. The palate is full-bodied with a creamy texture which is supported by a vibrant, lively acidity that reflects the cool climate vineyards of the Waihopai Valley.
The Leefield Station Chardonnay 2019 will match beautifully with a delicious roast chicken like our Tarragon, Lemon and Garlic Roast Chicken. For a dessert pairing, we recommend our Apple Crumble Tart to cap off a sublime evening.
Pick up a bottle of Leefield Station Chardonnay 2019 now from your local stockist or online at marisco.co.nz
Instagram: @leefield_station
Facebook: @leefieldstation
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.