2017 | Millton | Te Arai Chenin Blanc

Complex and fragrant, the engaging bouquet shows baked apple, mandarin and potpourri characters with subtle savoury nuances. The palate delivers excellent weight and intensity, brilliantly enhanced by succulent fruit flavours and silky texture. It is flavoursome and varietaly classic with a lingering refined finish.

Reviews:

• Wine Enthusiast: Gorgeously textured, swinging between unctuousness and freshness, this is asoulful wine from New Zealand’s godfather of biodynamics, James Millton. Millton’s reputation for Chenin Blanc is equally mighty, and this honeyhued beauty lives up to it in every way. Highly aromatic, like a flower garden, with heady scents of jasmine, hyacinth and lavender combining with rawhoneycomb, guava and pineapple rind.

• James Suckling: Fresh-beeswax, chamomile and light lemon-blossom aromas with fresh melon. The palate has the same waxy, floral character. Very fresh dried peaches and mangoes flutter away on the finish. From biodynamically grown grapes.

Producer Information

Millton Vineyard is a New Zealand wine producer, located in the Gisborne wine region of the country's North Island. It was established in 1984 by Annie and James Millton and was the country's first biodynamic and organic wine estate. The Millton Vineyards and Winery is the signature range of the portfolio. It is composed of Chenin Blanc, Chardonnay, Viognier and Pinot Noir amoungst others that is produced in single vineyard varietal expressions. Other wine ranges include the Libiamo range of minimal intervention wines and the entry-level Craze by Nature range of blended varietal and vineyard wines. Grapes are sourced from three different vineyards throughout the Gisborne wine region: Opou, Te Arai and Clos de Ste. Anne. The proximity ot the Pacific Ocean here gives cooling sea breezes and helps to moderate temperatures. Vines are found planted on young sedimentary soil types. In the winery, wild yeasts from the vineyard and winery are employed for fermentation which takes place in both stainless steel and large oak barrels. Sulfur dioxide additions are kept to a minimum.

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