Great chardonnay can come from all corners of our fair country and these three are single and ready for love...
Most people carefully pick their way along the vertigo-inducing driveway leading to Chard Farm, praying for a punch-in-the-face pinot noir to calm their nerves. Whereas I think the perilous journey is more than well-rewarded with this outstanding chardonnay instead. Grown on their Lowburn vineyard, the fruit produces a solid mineral and spice backbone to stitch grapefruit, roast nectarine, cashew and toast notes together. Only very small amounts were made.
Sip with classic crab cakes.
I really love the bang and citrus tang of this wine. With nectarine and grapefruity intensity on the nose, and a squeak of smoke on the finish. Fresh, taut and citrusy, it's exactly my kind of chardonnay.
Sip with a bowl of chilled leek and potato soup.
For the longest time I was such a vehement fan of Framingham's rieslings that I forgot they were brilliant at producing pretty much every other variety under the sun too. Take this chardonnay for example. Gorgeous grapefruit, pineapple and peach layers buoy a backbone of creamy, brulee, cashew and panforte characters on the palate. This is ripe, ready-for-action chardonnay.
Sip with oozing triple-cream brie.
Yvonne Lorkin is co-founder and chief tasting officer of winefriend.co.nz and a Wine Writers of NZ member.