The King’s Bastard Chardonnay 2020
In a year of lows (thanks COVID…), The King’s Bastard Chardonnay 2020 vintage stands out as one of the highlights.
2020 will be remembered for many reasons, but as far as the wine industry is concerned, the 2020 vintage of The King’s Bastard Chardonnay will be remembered as one of royally good quality that will be enjoyed by Chardonnay lovers across the globe.
Something 2020 might also be remembered for is the very hot and dry summer – the driest weather Marlborough has experienced in 88 years. This worked in the winemakers’ favour, helping to deliver an aromatic wine full of bright and exuberant freshness, gifted by selected blocks across Marisco’s top producing Waihopai and Southern Valleys vineyards.
A wine of style, The King’s Bastard Chardonnay 2020 is brimming with oak while the palate is focussed and balanced, resulting from the partial use of malolactic fermentation. The winemakers selected malolactic bacteria that produce low levels of the compound that is associated with ‘butteriness’, and therefore, this wine shows great fruit and oak expression with a nice hint of gun flint, which is often sought after in modern Chardonnays.
The yeasts used in the winemaking process clearly paid off as the alluring stonefruit aromas of melon, nectarine, citrus and a supporting oak background create a vibrant nose. The stonefruit and mealy flavours carry through to the palate which are supported by subtle flint and nutty notes from the extended time on lees. Partial malolactic fermentation has helped to soften the palate while the residual acidity leads the wine to a dry, lingering finish.
If you enjoy white meat, you’re in luck, because this wine pairs beautifully with chicken, pork or seafood. What could be better than a Sunday roast with our Prosciutto-Wrapped Pork Scotch Fillet acting as the centrepiece and a glass of The King’s Bastard Chardonnay to sip it all down with.
Pick up a bottle of The King’s Bastard Chardonnay 2020 now from your local stockist or online at marisco.co.nz
Facebook: @MariscoVineyards
Instagram: @marisco_wines
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.