Textural and supple. Fresh and sublimely well balanced, this is some seriously smart Hawkes Bay Chardonnay. Fruit from the organic Osawa vineyard in Mangatahi was hand picked, whole bunch pressed, fermented with wild yeast with full malolactic fermentation to follow. It was aged on lees for 9 months in stainless steel. This is exactly the kind of modern New Zealand Chardonnay we're excited about at the moment.

Amy and Olly Hopkinson-Styles met while Amy was winemaking in Spain, and Olly was writing for Decanter Magazine in London. They were drawn back to New Zealand with Hawkes Bay in mind as a great place to make wine and bring up sprogs. Outstanding wine communicators themselves, we’ll let them sum up what they very passionately do -

“Halcyon Days wine is made with organic grapes from Biogro certified vineyards. The grapes are handpicked, naturally fermented, and bottled unfined, unfiltered, with no additions. We use time honoured methods to create striking wines that are a dynamic expression of Halcyon’s place: Heretaunga/Hawke’s Bay”.