# The Raptor Chardonnay (2019)

- **Producer:** Lake Chalice Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 9–10 °C
- **Aromas & flavours:** pineapple, melon, lemon, peach, grapefruit, apricot, cream, toasty oak, vanilla, biscuit, butter, almond, honey

## About this wine

Lake Chalice The Raptor Chardonnay 2019 is a single-varietal Chardonnay from the Marlborough region of New Zealand. Produced by Lake Chalice Wines, a family-owned winery established in 1989, the wine originates from the Wairau Valley. The winery's philosophy emphasizes capturing the diverse microclimates and terroir of the region through a boutique winemaking approach. The wine's identity is linked to the endemic New Zealand Falcon (Kārearea), with the winery supporting its conservation efforts. The 2019 vintage is noted for its elegance and balance.

## Interesting facts

- The wine is named after the Kārearea, New Zealand's endemic falcon.
- Fruit is sourced from mature vines in the Reed vineyard, Wairau Valley.
- 100% of the juice undergoes wild fermentation without cultured yeasts.
- The wine is vegan-friendly.

## Food pairing

The wine's full body and rich texture complement richer proteins like pork and chicken. Its acidity cuts through the richness of creamy sauces and cheeses, while the subtle oak notes can harmonize with roasted or earthy flavors.

## Wine making process

The winemaking process for Lake Chalice The Raptor Chardonnay 2019 begins with hand-picked fruit from the Reed vineyard in the Wairau Valley. Parcels of grapes undergo whole-bunch pressing to enhance complexity. The resulting juice is fermented in French oak barriques, utilizing a mix of new and one-year-old vessels. Notably, 100% of the juice undergoes wild fermentation without cultured yeasts. A full malolactic secondary fermentation occurs naturally. Following fermentation, the wine matures on its own lees in barrel for around 10 months, contributing to its palate and flavor development.