Radburnd Cellars

One of the world’s most renowned winemakers, Kate Radburnd spent 26 years at CJ Pask in Hawke’s Bay quietly establishing her reputation. Awards were plentiful, 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.”

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.

A beautiful match with salmon and Hollandaise source.

The cooled bunches were hand sorted then whole bunched pressed. The majority of juice was cold settled then racked to barrel. Fermentation was in new and seasoned French oak, with selected cultured yeast and indigenous yeast, for added complexity. A combination of 500L puncheons and 225L barriques were employed. Lees stirring post fermentation was regular and malolactic fermentation was completed in barrel. The Chardonnay matured in barrel for 9 months before blending and bottling.

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