Ghost Rock Bonadale Chardonnay 2023 tim-atkin Later still mushroom and damp

Later still mushroom and damp earth nuances make their appearance

It’s that savoury dry finish that reminds you that Sangiovese is a great food wine: especially good with Italian food

Finer nuances of mocha roasted charred fig wild anise and dark earth meld with dried herbal notes and hints of cinnamon and nutmeg

A cool fermentation (15 to 18 degrees) is undertaken in stainless steel tanks before maturation on lees for four months

When Terry Peabody visited New Zealand in 1997 he was introduced to Steve Smith

Ghost Rock Bonadale Chardonnay 2023 tim-atkin Later still mushroom and dampVibrant floral and citrus notes lift the aroma, while richer developed characters such as ginger biscuit, cream, and almond are layered beneath. Fresh acid drives the palate and delivers a clean line and lingering aftertaste. there is plenty of body and texture to support this lean and racy style! Planted in 2010, the Bonadale Vineyard is our highest and most sun exposed site. Despite its sun exposure, the ripening season in this vineyard is elongated