Folding Hill, Chardonnay 2020 Reserve Wines

Get to know: Folding Hill, Chardonnay

Tasting Note

“Striking aromas of citrus and white fleshed stone fruits, green melon and mineral then fine lees and white spice scents of oak. Youthful and complex. Delicious, vibrant and fresh on the palate. A coarse silk texture is enhanced by the acid line while contrast comes from a core of fruit and sweetness of wood. Youthful, complex, balanced and well made. A lovely reflection of its origin and winemaking smarts. A cool climate chablis-like feel offering great drinking from 2022 to 2028+”

Cameron Douglas MS 

93 Points / 5 stars

Excellent

Producer Info

Folding Hill was an easy place to fall in love with. Owners Tim and Nikki Kerruish, and Anne Charlesworth had looked at over 30 potential sites in Central Otago by the time they walked out onto a bare sheep paddock nestled on a northern terrace of Bendigo Creek in 2001. The organic Wiltshire sheep are still there and are used to graze the vineyard outside of the growing season.

Advised by legendary Central Otago viticulturist Robin Dicey, planting of their first vines commenced in late 2003. They carefully selected Pinot Noir clones, and rootsocks, proven locally to make wines with complexity, flavour, balance and length and have done everything possible to ensure the organically farmed vines have been able to reach their full potential. They strongly believe that low yields are of paramount importance in creating outstanding Pinot Noir and they manage their vines intensively through the growing season to ensure crop levels controlled. Almost all of their viticulture is done by hand. Inground water monitoring allows them to precisely meet the vines’ irrigation requirements.

In 2016 they planted an acre of Chardonnay and were absolutely delighted that it is producing top class fruit with their debut vintage made in 2020.

Harvesting is done entirely by hand. Bunches are fully destemmed and berries fermented whole in small (3000 litre) fermenters using wild and innoculated yeasts. As part of their gentle approach, fruit is processed using gravity flow as far as possible. They use the traditional technique of pigeage à pied (stirring the must with legs and feet) and punch down by hand rather than using machines or pumps. They do not filter or fine any of their wines.

They believe that hand picking optimally ripe fruit and then gently guiding it through vinification with as little intervention as possible allows them to produce elegant wines with flavour and structure that authentically reflect the special place they come from – wines that really are “Handmade from Central Otago”