NZ
Australia
Forrest's estate vineyards span the Wairau River Valley & Southern Valleys in Marlborough
Oak‑fermented Chardonnay showing lemon, peach, oat biscuit & nutty spice
Juice goes into new & seasoned French oak for primary & malolactic fermentations; aged on lees for 10 months
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Description
Forrest Wines has long taken the road less travelled in Marlborough, championing varietals often overshadowed by the region's Sauvignon Blanc dominance. Chardonnay has been central to that quiet revolution. Sourced from estate parcels in the Wairau River Valley and the cooler, clay-laced slopes of the Southern Valleys, this wine reflects a site-led philosophy rooted in texture, restraint and longevity. In 2024, hand-harvested fruit was whole-bunch pressed to French oak - a mix of barriques and puncheons, both new and seasoned - where it fermented wild and underwent full malolactic conversion. Lees were stirred over ten months to build weight without sacrificing clarity. At 14% ABV, the wine opens with notes of grilled nectarine, almond cream and toasted oats. The palate is structured and saline, with layers of white peach, struck match and citrus oil stretched across a fine mineral spine. Forrest's commitment to elegance over excess is on full display here - a quietly ambitious Marlborough Chardonnay built for cellaring and serious pairings.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Poultry
Shellfish
Description
Forrest Wines has long taken the road less travelled in Marlborough, championing varietals often overshadowed by the region's Sauvignon Blanc dominance. Chardonnay has been central to that quiet revolution. Sourced from estate parcels in the Wairau River Valley and the cooler, clay-laced slopes of the Southern Valleys, this wine reflects a site-led philosophy rooted in texture, restraint and longevity. In 2024, hand-harvested fruit was whole-bunch pressed to French oak - a mix of barriques and puncheons, both new and seasoned - where it fermented wild and underwent full malolactic conversion. Lees were stirred over ten months to build weight without sacrificing clarity. At 14% ABV, the wine opens with notes of grilled nectarine, almond cream and toasted oats. The palate is structured and saline, with layers of white peach, struck match and citrus oil stretched across a fine mineral spine. Forrest's commitment to elegance over excess is on full display here - a quietly ambitious Marlborough Chardonnay built for cellaring and serious pairings.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Poultry
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Cheese
Fish
Poultry
Shellfish