Raymond Chan writes "The second release of a ‘Reserve’ Chardonnay, the fruit from the ‘Te Awanga’ estate vineyard from vines planted in 2003. 84% clone 15 and 16% clone 95, hand-picked and indigenous yeast fermented to 14.0% alc., the wine aged 12 months in 30% new oak with MLF and batonnage, the wine aged a further 5 months on lees in tank. Brilliant straw-yellow colour with pale lemon-gold hues. This has a full and powerfully packed nose with deep layers of complex gunflint sulphide reduction intermixed with white stonefruits and minerals, showing some nutty and toast detail in support. The aromatics are direct and show with great clarity and depth. Medium-full bodied, mouthfilling flavours of gunflint and minerals unfold an array of detail with white stonefruits, nuts, oak and toast. The fruit is rich and has a subtle barrel-ferment creaminess and unctuousness, along with plenty of power and drive at the core. Rounded, ripe acidity adds to the presence and liveliness, and the wine carries to a succulent, concentrated and lingering finish of flint, stonefruits and minerals. This is a full, rich, concentrated Chardonnay with complex gunflint, stonefruit and minerally flavours. Match with most white meat dishes over the next 4-5+ years."