Blank Canvas2020 `Reed` Marlborough Chardonnay, Blank Canvas
Marlborough, South Island, New ZealandVintage: 2020
A complex and layered single vineyard Chardonnay from Waihopai Valley in Marlborough, made by the Blank Canvas duo Matt Thomson and Sophie Parker Thomson. It shows fleshy white nectarine and orchard fruit, alongside a flint-focussed precision on the palate, with a grainy and honeyed richness. It shows crystalline purity, with powerful savoury oak, and layered complexity.
The Reed vineyard is home to growers Pete and Anne Reed. Situated at the mouth of the Waihopai Valley, they first planted vines on their land in 2001. The soil is low-vigour clay, with a naturally dry micro-climate. The vineyard is planted solely with Clone 95 Chardonnay, a Burgundian clone that Matt Thomson thinks is ideally suited to Marlborough. It is flavour ripe at modest sugar levels, and retains its acid, a balance that Matt likes.
Whats in the bottle
100% Chardonnay
12 Mixed Bottles *
£26.96
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* As part of a mixed case of any 12 bottles
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Description
Blank Canvas is the vinous studio of award-winning international winemaking consultant Matt Thomson and Master of Wine Sophie Parker-Thomson. With over 40 years of collective experience in the global wine industry, Matt and Sophie produce small batch fine wines from exceptional single vineyard sites throughout New Zealand under their art-meets-science project, Blank Canvas. Matt has worked over fifty vintages in numerous wine regions around the world and has worked with David Gleave since 1994. He is involved with many of the wines in our portfolio, primarily as a consultant. Sophie has been travelling to Europe and working with Matt since 2011, leaving her career in law behind her. It is this international experience that is the founding inspiration for this husband-and-wife team. All vineyards are certified sustainable and all the growers live on their vineyards.
The Chardonnay was gently whole-bunch pressed with only the very cloudy free-run juice going into new (40% new) and used French oak puncheons (500L). No sulphur was added so a wild fermentation started, which didn’t wholly finish until the following January. It underwent natural malolactic fermentation in the spring. Matt avoided lees stirring as he felt it would inhibit the expression of flint characters that he is keen on. The wine was bottled without filtration and with a very low total SO2 of 36 mg/litre at the beginning of April 2020.
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