The King’s Bastard Chardonnay 2020

In a year of lows (thanks COVID…), The King’s Bastard Chardonnay 2020 vintage stands out as one of the highlights.
2020 will be remembered for many reasons, but as far as the wine industry is concerned, the 2020 vintage of The King’s Bastard Chardonnay will be remembered as one of royally good quality that will be enjoyed by Chardonnay lovers across the globe.
Something 2020 might also be remembered for is the very hot and dry summer – the driest weather Marlborough has experienced in 88 years. This worked in the winemakers’ favour, helping to deliver an aromatic wine full of bright and exuberant freshness, gifted by selected blocks across Marisco’s top producing Waihopai and Southern Valleys vineyards.
A wine of style, The King’s Bastard Chardonnay 2020 is brimming with oak while the palate is focussed and balanced, resulting from the partial use of malolactic fermentation. The winemakers selected malolactic bacteria that produce low levels of the compound that is associated with ‘butteriness’, and therefore, this wine shows great fruit and oak expression with a nice hint of gun flint, which is often sought after in modern Chardonnays.
The yeasts used in the winemaking process clearly paid off as the alluring stonefruit aromas of melon, nectarine, citrus and a supporting oak background create a vibrant nose. The stonefruit and mealy flavours carry through to the palate which are supported by subtle flint and nutty notes from the extended time on lees. Partial malolactic fermentation has helped to soften the palate while the residual acidity leads the wine to a dry, lingering finish.
If you enjoy white meat, you’re in luck, because this wine pairs beautifully with chicken, pork or seafood. What could be better than a Sunday roast with our Prosciutto-Wrapped Pork Scotch Fillet acting as the centrepiece and a glass of The King’s Bastard Chardonnay to sip it all down with.
Pick up a bottle of The King’s Bastard Chardonnay 2020 now from your local stockist or online at marisco.co.nz
Facebook: @MariscoVineyards
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!