Ant Moore Chardonnay

Signature series

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Delightful aromas of dried apricots, tobacco and cirtus with a subtle undertone of french oak enables the wine to feel warming while remaining fruit dominated. 


Aromas of dried Apricots, tobacco and citrus, the concentration on the nose is delightful. The subtle use of French oak has enabled to wine to feel warming and yet fruit dominated at the same time.

The palate is rich and rounded with a long line and balance acidity. An unctuous palate that with each sip the wine lingers.


The 2016 Vintage was typical of Marlborough with long dry spells of warm days for ripening and cooler nights toward Autumn, perfect for developing the classic Marlborough Wines.

Low yields; hand harvested; whole bunch pressed.
Fermented in old oak predominantly and aged on lees allowing natural malolactic fermentation with very little winemaker intervention.


Alcohol: 13.5%
pH: 3.4

TA: 7.34
G/F: 1.4

Wine Makers Notes:

Fruit sourced predominantly from the Dillons Point (66%), the Awatere Valley
(26%) and a small component from Brookby Road (8%) has been selected for the 2019 Signature blend. The fruit was machine harvested then pressed with the cloudy juice clarified by floatation and cold settling. Once clarified the Brookby juice was transferred to old French barriques for relatively warm (18°-22°C) fermentation and the other batches were fermented separately in temperature controlled stainless steel tanks at approximately 13° to 15°C for 3 to 4 weeks. After fermentation the tank fermented components were racked and the individual parcels held separate on light lees to help maintain freshness. The oak component was kept on fermentation lees to further fill out the palate and promote some depth of character. After blending, the wine was stabilised without the need for extra fining before final crossflow filtration to prepare for bottling.

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