Kahurangi Estate Mt. Arthur Reserve Nelson Chardonnay 2019
Spicy butter and hints of fresh papaya on the nose. The palate is lifted showing well-integrated ripe stone fruit and dried apricot flavours backed by an elegant oak richness resulting in a beautifully generous, long and well-balanced wine from one of our best-ever vintages.
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Spicy butter and hints of fresh papaya on the nose. The palate is lifted showing well integrated ripe stone fruit and dried apricot flavours backed by an elegant oak richness resulting in a beautifully generous, long and well-balanced wine from one of our best-ever vintages.
A perfect match with lobster, crayfish, scallops & prawns or simply enjoy on its own slightly chilled.
To be enjoyed now or will cellar well until 2027
Reviews & Awards
5 Stars - The Wine Writer 2020
By Angie Atkinson, 'The Wine Writer'
A blend of two vineyard sites in the Moutere Valley which are prominently planted with the Mendoza clone and on clay soils. Fermented and aged for over ten months in a combination of new French and American oak barrels.
Medium golden colour with stunning aromas of peach, nectarine, toasted oak, white blossom, and white spice. A medium bodied wine with complex and concentrated flavours of stone fruit, roasted apple, and spice with a splash of acidity and a lengthy finish. Elegant and textured, this wine will match well with a number of dishes including roast pork, chicken and risotto.
5 Stars - Sam Kim, Wine Orbit 2020
“A gorgeous rich offering, the bouquet shows yellow peach, mango, baked fig and vanillin oak characters with a fabulous butterscotch undertone. It’s wonderfully weighted and fleshy on the palate, displaying excellent fruit intensity together with seductive oak nuances, finishing sumptuous and gratifying.”
Premium - Cameron Douglas Master Sommelier 2020
By Cameron Douglas MS
Classic cool climate fruit aromas of grapefruit and peach alongside new French oak’s vanilla and toasty wood scents. Near full-bodied and dry on the palate with flavours of apple, citrus, peach and baking spices. Youthful grip from acidity and oak along with fine wood tannins and tense poised mouthfeel. Well made, a developing complexity, ready to enjoy with food or on its own from late 2021 through 2025+.
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