Wines Hawke's Bay Te Mata Estate - Elston Chardonnay - 2023

Viniou Reviews

Te Mata Estate’s Elston Chardonnay 2023 is a shining example of New Zealand’s capability to produce world-class Chardonnays, crafted from meticulously selected grapes grown in the renowned Hawke’s Bay region on the North Island. The 2023 vintage benefited from a temperate growing season, encouraging slow ripening and optimal flavour development. Elston is a single-vineyard Chardonnay, vinified with a focus on elegance and concentration. The wine displays complex aromatics of white peach, citrus blossom, and subtle toasted hazelnut, complemented by a delicate, creamy texture from careful lees stirring and partial maturation in French oak. The mineral backbone, a gift from Hawke’s Bay’s gravelly soils, brings freshness and balance, lengthening the stylish finish.

Hawke’s Bay enjoys a temperate maritime climate, making it one of New Zealand’s warmest and driest regions. The varied soils, including free-draining gravel and clay, are particularly well-suited for Chardonnay, imparting both richness and fine acidity. A region with vinous pedigree, Hawke’s Bay has been home to vineyards since the 19th century and is known for both innovation and tradition. Its reputation for outstanding Chardonnay is rivalled only by its reds, affirming its status as one of the country’s flagship wine-producing areas.

Elston Chardonnay’s vibrant acidity and supple oak make it an especially versatile partner at the table. Regional pairings could include crayfish with lemon butter or roast hapuku (grouper) in a beurre blanc sauce. For international cuisine, creamy poultry dishes such as chicken fricassée, or pasta with creamy mushroom sauce, would harmonise beautifully, as would a rich risotto with fresh peas and parmesan.

For the optimal tasting experience, serve this Elston Chardonnay lightly chilled, ideally between 10 and 12°C. A brief decanting or a few minutes in the glass will allow its bouquet to unfold. Enjoy now for its youthful vivacity, or consider cellaring for up to five years to further develop those complex, nutty notes and creamy texture.