Ihumatao Chardonnay
β³ Drinking Window
2023 - 2027
π½οΈ Food & Wine Pairings
Pan-seared sea scallops, roasted chicken with herb butter, or creamy mushroom risotto.
β¨ Technical Specifications
Crafted by the historic Villa Maria estate, founded by Sir George Fistonich in 1961, the Ihumatao Chardonnay is a brilliant expression of Auckland's unique volcanic heritage. Grown in a wind-sheltered, ancient volcanic crater basin on the edge of the Manukau Harbour, the vines thrive in fertile volcanic soils enriched with clay and tuff. This dramatic maritime microclimate yields 100% Chardonnay grapes with intense concentration and a distinct flinty minerality. To match the power of the fruit, the wine is traditionally barrel-fermented using indigenous yeasts in French oak barriques, followed by extensive lees stirring and partial malolactic fermentation. The result is a sophisticated, textured white wine that beautifully balances rich stone fruit and citrus notes with a creamy, toasted brioche complexity and a vibrant, mineral-driven finish.
πΎ About the Producer
Established in 1961 by Sir George Fistonich, Villa Maria evolved from a modest five-acre leased plot in MΔngere, Auckland, into one of New Zealand's foremost vinous institutions. Acquired by Indevin Group in 2021, the estate continues its legacy of regional and stylistic breadth, sourcing exceptional fruit from premier microclimates across Marlborough, Hawke's Bay, Gisborne, and Auckland. Viticultural operations emphasize environmental stewardship as a founding member of Sustainable Winegrowing New Zealand, complemented by dedicated organic vineyard blocks. Production is delineated into tiers ranging from accessible Private Bin and Cellar Selection expressions to vineyard-designated benchmarks like the Seaspray and Southern Clays Sauvignon Blancs, alongside cellar-worthy Gimblett Gravels Bordeaux blends and single-vineyard Chardonnays. The winemaking team balances modern temperature-controlled stainless steel ferments for pristine aromatic vibrancy with targeted French oak maturation and lees contact for texturally layered, terroir-precise bottlings.