2014 Corofin "Carter Ashmore Vineyard - North Corner" Chardonnay Marlborough
Bright, light golden-hued straw-yellow colour. The nose is full and solidly packed with a tight core of ripe citrus and stonefruits, melded with layers of creamy barrel-ferment and complexing lemon-curd MLF elements. Mineral and nutty, oxidative suggestions emerge in the glass. Medium-bodied, this is very fresh and vibrant, the mouthfeel one of vitality, crispness and steely freshness. The palate possesses a tight and elegant core with stonefruit flavours with some subtle creamy and nutty oak. This has cut and raciness, and the wine flows with tension, carrying to a very long, refreshing finish. This is a tight, crisp and refreshingly steely Chardonnay with a rich and fulome, creamy nose. Mendoza clone fruit, hand-picked, with 50% crushed for solids, and fully-barrel-fermented to 14.0% alc., the wine aged 14 months in seasoned French oak on lees without batonnage, but undergoing full MLF. 50 dozen made.
Robert Parker's Wine Advocate
The 2014 Carter Ashmore Vineyard Chardonnay has a delicate nose of fresh apples and pears with an allspice, baking bread and honeysuckle undercurrent. Medium-bodied, it is cleverly crafted with great finesse and restraint offing good intensity and a minerally finish. (LPB)
Corofin is an amazing small project run by Mike and Anna Patterson. Their focus is on boutique production, single vineyard / block wines that represent special sites with unique and distinctive characters. They make litterally a few barrels of each wine with the utmost care and attention. I was super impressed with the wines on a recent trip to New Zealand and we now have a small allocation of the three 2014 vintage releases. (Ryan Woodhouse - K&L NZ Wine Buyer) Winemaker's Notes: "The Carter Ashmore Vineyard is located in the Fairhall sub region of Marlborough and planted to older Mendoza clone Chardonnay. Once an old riverbed, the soils are a mixture of layered silt and alluvial gravels deposited over time and many flood events. These soils, in combination with low yields and a sensitive BioGro (certified organic) farming regime, are key to unlocking the distinct singular expression of chardonnay. Whole bunches were pressed slowly to a small stainless steel tank. No enzyme or sulphur additions were made. After 6 hours the juice was transferred with a high percentage of solids to 3 seasoned French oak barriques for fermentation. Primary fermentation took 7 months to complete. Natural malo completed in late Feb 2015. The wine remained on original lees in barrel, without stirring or sulphur, until late March 2015. The barrels were then racked to tank where they remained on lees for a further 4 months. 46 cases total production."