Winery The Last ShepherdChardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Chardonnay from the Winery The Last Shepherd
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay of Winery The Last Shepherd in the region of North Island is a powerful.
Wine flavors and olphactive analysis
On the nose the Chardonnay of Winery The Last Shepherd in the region of North Island often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery The Last Shepherd matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of braised (green) cabbage, steamed ginger fish (china) or spinach and goat cheese quiche.
Details and technical informations about Winery The Last Shepherd's Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Chardonnay from Winery The Last Shepherd are 2017, 2019, 2016, 0
Informations about the Winery The Last Shepherd
The Winery The Last Shepherd is one of of the world's greatest estates. It offers 3 wines for sale in the of Gisborne to come and discover on site or to buy online.
The wine region of Gisborne
Wine region of the eastern North Island of New Zealand, nicknamed the country's 'Chardonnay capital'. Chardonnay signature in white: ample and tropical with signature notes of peach, passion fruit, pineapple, soft vanilla, honey and a mineral touch, round and long palate — generous and sunny. Also floral Pinot Gris, aromatic Gewürztraminer (lychee, rose), opulent Viognier, taut Chenin, round Merlot. Sunny climate tempered by the Pacific.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
