Radburnd Cellars
“Radburnd Cellars is a dream come true for me – and I don’t say that lightly. It’s incredibly invigorating to create a winery with a clean slate so we’re able to completely focus on making small parcels of the absolute best wines we can - and that’s something that I have wanted to do for a very long time." Kate Radburnd is one of New Zealand’s most highly respected winemakers. For over 35 years she’s been doing what she loves most – making great wine and sharing the knowledge, firstly at Vidal and the at Pask, which she joined as head winemaker, and then became part owner aswell as running the company. Awards have been numerous, with her 1998 Pask Reserve Merlot awarded the Bordeaux Trophy at the International Wine Challenge in 2000. A long term champion of sustainability, Pask was awarded the Trophy for sustainability at the International Wine Challenge in 2014.
Kate has now set up her own winery, Radburnd Cellars, where she is now doing it for herself. Established in 2017 with the single purpose of making her very best wine from each vintage without compromise, using the best fruit, equipment and resources. 2018 is her first vintage release. The wines are handmade and produced in very small quantities. The very best of New Zealand.
“There’s nothing like the first day of harvest. I just love seeing the fruit on the vine and I know for the next 6-8 weeks this is what we’re focusing on, and I just can’t wait to get into it.”
Tasting Notes
A beautiful, elegant wine, poised and finely structured. The concentrated Chardonnay fruit boasts freshness, finesse and complexity, enhanced with seamless texture and mouthfeel. There are delicious exotic flavours of pineapple and grapefruit, with a finely balanced lemon tang acidity.
Food Matches
A beautiful match with salmon and Hollandaise source.
Press Comments
Concentrated, powerful Chardonnay with citrus, tree fruit, peach, struck-flint, mineral, hazelnut and brioche flavours. Bob Campbell MW Score: 95 ★★★★★ “Released August 2019. From two vineyards planted with old-vine Mendoza clone. Fermentation in a mix of new and used French oak (500-litre puncheons and barriques) and a mix of ambient and cultured yeast. Lees-stirring over the nine months in barrel. TA 7.5 g/l.Yet another example of the appetising-but-far-from-austere nature of NZ fine Chardonnay. People forget that Hawke’s Bay Chardonnay was so celebrated. Excellent combo of rich fruit and fresh, natural acidity. Long and satisfying. Yummy stuff. But not cheap. When to drink 2019 - 2023” JancisRobinson.com – 17points, Sep 2020
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