# Plume Chardonnay (2020)

- **Producer:** Lake Chalice Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, honeysuckle, peach, mandarin, pear, lemon, pineapple, butter, new french oak, flinty reductive qualities, sandalwood, biscotti, popcorn, cinnamon, roasted hazelnuts, cream, vanilla, almond, hazelnut, almond

## About this wine

The Lake Chalice Plume Chardonnay 2020 is a single-vineyard wine from the Waihopai Valley in Marlborough, New Zealand. Produced by Lake Chalice Wines, a privately owned, family-run winery, this Chardonnay is part of the 'Plume' range, which is reserved for exceptional vintages. The winery, led by winemaker Chloe Gabrielsen, emphasizes a boutique approach, highlighting unique fruit parcels from single vineyards. The region's fertile soils and climate are integral to the wine's character. The 2020 vintage is characterized by its complexity and elegance, with a focus on fruit concentration and finesse. The winery's commitment to conservation is reflected in its use of the endemic New Zealand Falcon (Kārearea) on its labels and its support for the Marlborough Falcon Conservation Trust.

## Interesting facts

- Features the endemic New Zealand Falcon (Kārearea) on its labels.
- The 'Plume' range is only produced in exceptional vintages.
- The wine is a single-vineyard expression from the Waihopai Valley.
- Lake Chalice supports the Marlborough Falcon Conservation Trust.

## Food pairing

The wine's full body and rich texture are complemented by dishes with weight and creamy sauces. Its bright acidity cuts through the richness of pork and poultry, while citrus notes in the wine echo citrus elements in the food. The wine's subtle oak influence harmonizes with roasted flavors.

## Wine making process

The Lake Chalice Plume Chardonnay 2020 is made from 100% Chardonnay grapes sourced from a single vineyard in the Waihopai Valley. The fruit is hand-harvested and whole-bunch pressed directly to tank. The wine then undergoes a wild primary fermentation followed by a natural malolactic fermentation. It is aged in oak for approximately 10 months, with regular stirring on its lees to build complexity and texture. The final cuvée is a selection of the best barrels, chosen for their individual contributions to the wine's profile. Winemaker Chloe Gabrielsen views the process as a 'blank canvas,' emphasizing the careful selection of barrels to create a complex and textured wine.