{"id":14619,"date":"2026-04-29T06:39:34","date_gmt":"2026-04-28T18:39:34","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=14619"},"modified":"2026-04-29T06:39:34","modified_gmt":"2026-04-28T18:39:34","slug":"talking-to-chris-and-laura-scott-about-the-new-label","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=14619","title":{"rendered":"Talking to Chris and Laura Scott about the new label"},"content":{"rendered":"\t\t
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In October last year, a trio of wines – all Chardonnay – crossed my path that were something new and quite extraordinary. The article about those wines is here > https:\/\/winefolio.co.nz\/?p=13681, and I concluded with the words \u201cA stunning debut\u201d and a 97\/100 score for one of them. They prompted me to contact the winemaker – Chris Scott – and say that I\u2019d love to catch up next time I was in Hawke\u2019s Bay to see what else might be fermenting away for the project.<\/p>

That day unfortunately coincided with the beginning of one of the earliest harvests in Hawke\u2019s Bay history – prompting some last minute rearrangements\u2026 but, rather generously, not a postponement. There was also a rather unseasonal storm to contend with, which might have actually helped – me – as it put a temporary halt to picking in the vineyards.<\/p>

As the duo are setting up for us, I ask Laura – \u2018You must be used to this – with what Chris does with Church Road?\u2019<\/p>

Laura Scott<\/b>: The difference is the admin side of it. You\u2019d think with the number of bottles that we\u2019re doing, that it wouldn\u2019t be huge, but I think it doesn\u2019t matter if you\u2019re doing 10,000 or 3,000, it\u2019s huge. But it\u2019s good – I\u2019m enjoying it and learning lots. It\u2019s just the two of us, but we\u2019re a team. And we\u2019ve not jumped in too deep either. We\u2019ve been conservative about how much capital we\u2019ve put in. And we\u2019ve always wanted to do it.<\/p>

We didn\u2019t think we\u2019d launch coming out with three Chardonnays, but it is how it\u2019s happened and we\u2019re really happy. I did try and design the labels myself at home and quickly realised that my design skills aren\u2019t up to it, so we used someone up in Auckland!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WineFolio<\/b>: I have a design degree, and I can see that these have been designed – but in a way that looks un-designer-y. And I like that intention of it. They\u2019re made to look na\u00efve and Jura-esque.<\/p>

LS<\/b>: Seachange Studio took the inspiration from Concrete poetry – the old typewriter thing they used to do.<\/p>

WF<\/b>: Oh wow. Part of the designs that I did as my final assignments for my degree show were Concrete Poetry!<\/p>

LS<\/b>: There you go! We think it\u2019s fab. Maybe not what we were expecting, but just love it. These bottles are the wines you\u2019ve already tried. We have them under coravin to show people. The 2025\u2019s have just gone into tank.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Chris Scott<\/b>: Well, we\u2019ve got a few wines to try! You\u2019ve tried the \u201824s but we just blended the \u201825s last week and tucked up in tank. So that will be good to compare.<\/p>

WF<\/b>: Who is taking the wines now?<\/p>

LS<\/b>: By the Bottle and First Glass retail in Auckland. At Mr D\u2019s in town here; and Ahi and Origine restaurants reached out to us and are very keen to get it on the list. We did all our energy getting it into bottle, and only now are we like \u2018let\u2019s get selling\u2019.<\/p>

WF<\/b>: It\u2019s like being a parent to it. You want people to discover it and for it to grow, but you also want it to stay small – and you\u2019ll be sad when the last bottle goes. So do keep some!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LS<\/b>: I\u2019ve earmarked some for Library Stock. How exciting will it be to try it in five years alongside a new release? We have sold a few six packs! When we sold our first six pack to someone that we didn\u2019t know – who wasn\u2019t connected to us – that was a pretty exciting moment.<\/p>

WF<\/b>: I love all the details on the wines on the website. People are pulling all of that off sites these days. But when it\u2019s serious wine, for ageing, it\u2019s good to see all the information.<\/p>

CS<\/b>: It took us ages to do all that. I think some people find it too hard to maintain. Because we\u2019re making such small volumes we didn\u2019t filter them, we just let them settle – and then the bottling date was very much determined by how long it took for them to get bright enough. At bottling, all of the risk is at the start of run and end of run. Whenever you move a wine, that\u2019s when you\u2019re going to get oxygen, get dilution. When you\u2019re dealing with small volumes like this if you do get some oxygen or dilution then over that small sample you can\u2019t get away with much. So from my perspective the whole approach was \u2018let\u2019s just try and touch it as least as possible\u2019.<\/p>

It works. It\u2019s just a different mindset to commercial winemaking. On bottling day it is just get it out the door – rush, rush, rush. With this, it\u2019s ready when it\u2019s ready and let nature do the work. No fining, and the wines are reasonably protein stable when they come out of barrel, because of the time they\u2019ve been sitting on lees. Close enough that I\u2019m not concerned.<\/p>

WF<\/b>: Where\u2019s the furthest a bottle has been sent – that you know of?<\/p>

CS<\/b>: South Island! There were requests from Australia and Japan, but we\u2019ve got to get set up with NZ Wine Collective – but at least they take care of all the crap for you.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LS<\/b>: And you\u2019d think with Chris having been in the business for so long it would be starightforward. But I say to him \u2018where do you go to for this?\u2019 and he\u2019ll shrug and reply – \u2018well, I go to Procurement!\u2019 (laughs). Well now – I\u2019m Procurement!<\/p>

WF<\/b>: Any issues with stuff like that? Getting barrels and bottles and so on?<\/p>

LS<\/b>: Yes – when do barrels arrive in the country. Getting bottles with a flat panel that doesn\u2019t cause your labels to flute? Getting a box to fit our bottle! There\u2019s been all sorts.<\/p>

WF<\/b>: It is a fairly nice bottle.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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CS<\/b>: It\u2019s the same as we used to use on the TOM Syrah. And I think Craggy Range uses them on the screw cap version of their prestige range. They\u2019re a nice bottle, but they\u2019re bloody expensive.<\/p>

LS<\/b>: We had these, and an alternative one, mocked-up with the label. And this one just stood out as so elegant. So we\u2019re like \u201cOh, we\u2019re going to have to get the expensive bottle!\u201d And the colour of the Stone Giants was contentious. We wanted them to be more orange, like the iron-rich soils over in Bridge Pa, and we never quite got there.<\/p>

CS<\/b>: The look on our designer\u2019s faces when I said we might have to go with the cheaper bottle, and it looked like they were going to cry, so we didn\u2019t press too hard on that colour. And we have had a lot of positive feedback on the colour of that label as well. I didn\u2019t expect it to be called \u201cThe Pink One\u201d! At tastings it\u2019s always \u2018the blue one, the green one\u2026\u201d<\/p>

WF<\/b>: How\u2019s the sourcing of fruit going?<\/p>

CS<\/b>: We\u2019re working with a couple of different growers. We\u2019re still getting some Chardonnay fruit from Church Road, because I love that vineyard. So I asked and we got a bit of fruit from the top end of the block where the soils are a clay-loam topsoil. Loamy at the bottom and as you come up the clay just gets whiter, which is a result of the limestone further up the valley. That top end always produces wonderful Chardonnay. It is exposed, so ripens later and retains its acidity and freshness, and it always has an oyster shell minerality.<\/p>

In comparing \u201924 to \u201925, it is similar harvest conditions – both years were very dry over vintage, but \u201924 was a bit lower cropping due to Cyclone Gabriel. In 2025 the acids really held, and we had to push the sugar ripeness a little bit more. There\u2019s a little more oomph in the \u201825s. The \u201824s more elegant and the \u201825s will be more full-bodied.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: Yes, I\u2019ve heard that said already on this trip – at Cuvar and at Tony Bish, they\u2019ve echoed that sentiment. You take your pick then – and it\u2019s nice to have vintage variation. I tend to think that the \u201823s are looking better than everyone predicted.<\/p>

CS<\/b>: Yes, the Church Road Grand Reserve Chardonnay for example. We were going to start this project in 2023, and then the cyclone hit and we went \u2019naaaah\u2019. We had an option on some fruit, but we paused everything and thought we\u2019d revisit it.<\/p>

LS<\/b>: The \u2018Briny Wink\u2019 has definitely been the crowd pleaser since we launched, with lots of \u2018non-Chardonnay drinkers\u2019. We purposely used less oak in this, to preserve the purity of the vineyard.<\/p>

WF<\/b>: And, I don\u2019t think that price will really be too much of a barrier. I\u2019ve had occasions recently – in the last few months – when I\u2019ve felt that really a good Chardonnay was called for. And, with a few exceptions, that, to me, means Burgundy. So I\u2019m in the market to buy a few as replacements, let\u2019s say. And then something like your wines comes into view as an alternative – once you\u2019re in that market.<\/p>

CS<\/b>: I do think that New Zealand, possibly more than anywhere else in the world, is really competing with top Burgundy Chardonnays. People might complain about a New Zealand Chardonnay costing $80 to $100, but in Burgundy it would be twice that. You get more bang for your buck.<\/p>

WF<\/b>: Do you have a favourite child? I\u2019m loving this Stone Giants today. It\u2019s very clean and direct.<\/p>

LS<\/b>: I like the Florilegium. The Briny Wink is my favourite label though. The Stone Giants was the one where Chris said the numbers were so out of whack.<\/p>

CS<\/b>: It\u2019s a clone called 1066, which is a bit like Mendoza, with little bunches, and it holds its acidity so the numbers on it are frightening. It looks more like Riesling. It\u2019s got a TA – post malo – so had gone through malo – of about 8 grams per litre and a pH of 2.99. And I\u2019m looking at it and thinking \u2018Oh God, I\u2019m going to have to de-acidify this\u2019 but then we barrel aged it and the numbers moved slightly, but it is still a lot higher than what we would normally see in Chardonnay. It\u2019s just got such amazing line, with that acid – and it doesn\u2019t look hard. It\u2019s got enough weight to carry that. So we just left it.<\/p>

LS<\/b>: Which is quite cool. To just say \u2018this is what it is\u2019, and we can handle it because it\u2019s ours.<\/p>

CS<\/b>: And it has 23% new oak in it and it carries that very well too. I think that will age for fifteen years.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: I\u2019m also going to be looking at a few vineyards on this trip – not just talking to winemakers. I\u2019m stoked to be going to Rays Road for example. The land in Kumeu must be worth so much now, that you have to wonder what the future is for them. It\u2019s like Grand Cru vineyards in Burgundy being worth $50 million Euros – your return on investment just can\u2019t make sense!<\/p>

CS<\/b>: Welcome to wine growing. (laughs) We were working that out just the other day. The cost of land in Hawke\u2019s Bay, then vineyard establishment costs, average crop rates, average dollars per tonne. So if you went out and established a vineyard, and assuming that you sold out every year and got something close to average, we worked out you\u2019d make about 1.3% on your investment, if you\u2019re lucky.<\/p>

So part of we\u2019re trying to do is change the model. We\u2019ve just picked up a new Chardonnay grower, and instead of paying the average which is about $2200 a tonne, we\u2019re paying $4000 a tonne and $400 bonus if it makes the top wine. And we know we\u2019re paying well over the odds, but I want to! We want them to last. We want them to be there in twenty years. The only way you make money from a vineyard is if you integrate it and make your own product – so sell wine rather than grapes. Or the winemaker could share some of their profit with the grower. Because it is still cheaper for me to pay that than it is to go and establish my own vineyard and grow my own grapes.<\/p>

There are some fantastic sites around Hawke\u2019s Bay already planted. And if you can work with those growers to grow to a standard that you want, and you can reward them to a point where it\u2019s financially sustainable for them and works for 20-30 years, then I would do it that way. We don\u2019t need another vineyard – there\u2019s already an oversupply situation.<\/p>

WF<\/b>: How much input do you have so that the grower gets the end product right?<\/p>

CS<\/b>: Essentially, you say \u2018this is what we want and what we\u2019d like you to do\u2019 and then you go in a few times during the year, looking at the vineyard. Seeing that the work is being done and you\u2019re happy with it. Then there\u2019s an element of trust. There\u2019s still a mass balance issue out there that we can see, where there\u2019s too much vineyard and there will have to be a major correction somewhere along the line.<\/p>

The interesting thing about the \u201924 and \u201925\u2019s and I don\u2019t necessarily think you see it in the glass, is the acidity. I talked about that one being around 8 grams – well this one is another gram higher. I haven\u2019t looked to see if it is cold stable yet, but the pH on it was so low I couldn\u2019t get it to go through full malo.<\/p>

WF<\/b>: Is Chardonnay the future for Hawke\u2019s Bay? I do recall tasting through a couple of producers ranges and saying that I thought their most distinctive wine was the Syrah.<\/p>

CS<\/b>: The potential for Hawke\u2019s Bay Chardonnay is very high, I think. People do love the region\u2019s Syrah when they try it, but for whatever reason it is a tough sell.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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This is The Florilegium, and whilst the other two are single vineyard wines, the idea with this one was for it to be a barrel selection from the best of the components we\u2019ve got. Make the best wine we could from any given season. One of the things we found during this process though was that by blending the two vineyards by any more than just a few percent of one into the other, it can quickly become muddy. A little bit can help and enhance, but you lose some clarity and purity if you go too far.\u00a0<\/span><\/p>

It\u2019s an interesting process. The idea was to get away from that Burgundy model, with the vineyard as hero. To something more akin to Champagne and more about celebrating the art of the assemblage.<\/p>

LS<\/b>: We didn\u2019t go into it knowing that. We sat with all of our samples and thought \u201cHow are we going to do this?\u201d Then Chris was up all night blending this best possible wine that he could. I\u2019d given up at 5 o\u2019clock.<\/p>

CS<\/b>: But – the interesting thing about that is that whilst with the single vineyard wines there is a bit of a continuum from vintage to vintage and comparing the same site in different years. Here the wine was 95% off the Tukituki Valley vineyards and this year it is 92% off the Bridge Pa Triangle vineyard. So you\u2019re not comparing apples with apples, but it\u2019s still the best Chardonnay we think we can make in the season.<\/p>

LS<\/b>: And it\u2019s how we ended up on the Florilegium name – meaning the Anthology, the Collective. This is our collection – the best that Chris can do.<\/p>

WF<\/b>: Is it a painful process? The blending and getting to the best?<\/p>

CS<\/b>: You end up tying yourself up in knots. I can see why people do it the other way around. Make your single vineyard and whatever is left – that\u2019s your blend. With blending it is often the first, gut instinct, one that you tried. You have to go around in circles to come back to that point. Inevitably it\u2019s got something to do with the sample bottle that\u2019s got the least left in it. The \u201924 Florilegium feels like it is a slightly more luxurious version of The Briny Wink. You can tell they came from the same place. One with brighter, plusher fruit and a little bit more new oak.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: And pricing? Because we\u2019ve seen some interesting prices for new wines in recent years. So did you anguish over what to charge for them?<\/p>

LS<\/b>: It has cost us a lot of money to put this into bottle but we wanted to keep it under a hundred for the launch and I think we\u2019ll keep it at that for a bit.<\/p>

WF<\/b>: I mean you don\u2019t want to be in that congested $40-50 mark, but you also don\u2019t people to point and laugh either.<\/p>

LS<\/b>: Part of the storytelling – and therefore the marketing – is that we want people to know that when they spend $80 or $100, to know that\u2019s it is a quality wine. We know it\u2019s expensive, and know it\u2019s not money that people can part with easily. If you\u2019re interested then you know it\u2019s not the equivalent of Non vintage Champagne. This will be different every time you open a bottle.<\/p>

CS<\/b>: The 2026 are going to be different though. The acids on those are super low! We picked it at much lower brix because the acids were just dropping away so quickly. The flavour tasted great.<\/p>

Right, let\u2019s try some reds. This is the \u201924 red blend. This one\u2019s going to be called \u2018The Folly\u2019 and essentially the story behind that was my late Mum\u2019s comment that if I ever had a winery I should call it \u2018Scott\u2019s Folly\u2019. This was something she repeated to me about twenty times, probably. We thought it might be nice to have a little nod to that. And, plus it\u2019s a non-traditional blend, so there\u2019s a little bit of folly there as well.<\/p>

We harvested a little bit of Syrah, a little bit of Cabernet and a little bit of Merlot, all off the same vineyard in Bridge Pa Triangle. Picked it thinking we would do a traditional Cabernet-dominant blend, and a Syrah. But when we came to blend it, we\u2019d been kind of going through this thought process that was \u2018Why do we always just follow the traditions of the Old World? Why don\u2019t we just take a leaf out of the Super-Tuscans book and blend what grows best here?\u2019\u00a0<\/span><\/p>

So we started with no pre-conceived idea of what the blend would be, and we included Syrah, Cabernet and Merlot in our decisions. We came up with our best Cab\/Merlot blend and then our best \u2018blend blend\u2019. Laura had had enough and she just said \u201chave you tried just blending it one third, one third, one third?\u201d And I said no, so we tried that, and ended up coming down to two blends – the one that I\u2019d sort of tied myself in knots over, and \u2018the thirds\u2019 – which we ended up going with.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: Well the Australians have been doing it successfully for a long time.<\/p>

CS<\/b>: We did split the Syrah out into a whole bunch ferment and a de-stemmed ferment, and one of the things that we found with the Cabernet and Merlot when doing the blend was that the de-stemmed Syrah worked really well. The whole bunch Syrah did not. They were just two different beasts and they did not play well together. So I\u2019ve got one barrel of whole bunch Syrah, which we\u2019re thinking we might just do a mailing release of it.\u00a0<\/span><\/p>

The blend is very plush and full-bodied, and the whole bunch Syrah is very much a Pinot version of Syrah. But so fragrant. It\u2019s got that herb, spice and floral. It\u2019s in a second fill barrel, so there\u2019s no new oak about it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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LS<\/b>: So now we\u2019ve got to come up with another name, another label. I think we should do a sort of \u201cWinemakers Special\u201d so that it can be repurposed with whatever Chris has decided to do next.<\/p>

CS<\/b>: The fruit is from Bridge Pa Triangle. For Church Road we grow in the Gimblett Gravels and Bridge Pa. There\u2019s lots of fruit available from Gimblett Gravels, and we could have gone down that track quite easily. But I still think that the best red wines we\u2019ve made – although it is less consistent and in some vintages it is hard – are from Bridge Pa. When it\u2019s good, it\u2019s really good. We go back and look at historical, vertical tastings and the blends change between Gimblett Gravels and Bridge Pa – and it is the Bridge Pa wines that we love.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Generally it is still a matter of barrel selection. If you have three barrels from within your selection that you love, and you can pull those out and blend those. And because we fill directly to barrel, then every single barrel is a separate press cut. And you\u2019ve got different ages of oak\u2026 so they do end up being very different.<\/p>

Now – these are just some 2025 samples straight out of barrel. I haven\u2019t blended them. Laura hasn\u2019t even tasted these. Same vineyard, same blocks. 2025 Merlot on the left and 2025 Cabernet on the right.<\/p>

WF<\/b>: I don\u2019t know how many years I\u2019ve been saying this, but \u201cHawke\u2019s Bay Merlot\u201d! Must be into my second decade now of telling people this. Earthy, chocolatey, dark, rich and generous. And the Cabernet has that touch of green herbalness that is a character of the grape and people shouldn\u2019t be afraid of. Before Parker and Rolland came along and made everything taste the same. And even when you pick the fruit and taste it in the vineyard – if there\u2019s a touch of chocolate in the Cabernet then, you know it\u2019s good fruit.<\/p>

CS<\/b>: The nose might lead you to assume you\u2019re going to get something slightly astringent on the palate. But the palate has actually got quite a bit of plushness and solidity. And that chocolatey texture and aftertaste. 2025 was a strong vintage as well.<\/p>

This will be a compare and contrast\u00a0 <\/span>– now you\u2019ve got the same block of Clone 470 Syrah, picked on the same day. One de-stemmed, one whole bunch. Obviously people have a different take on this. I\u2019ve tended to find that the de-stemmed and the whole bunch personalities are so different that you want almost all of one, or of the other. And they just don\u2019t co-exist very well.<\/p>

For the whole bunch, we give it a stomp because we want to liberate some juice so that is in the bottom of the vat and starts fermenting – filling that up with CO2. The risk with whole bunch – particularly with Syrah where you\u2019ve got quite loose, straggly bunches with lots of air gaps. And in those air gaps you can get bacteria start working, and VA – so you do always get a bit more VA on whole bunch. It\u2019s sort of part of that aromatic lift. It is a fine line between aromatic lift and just obvious VA, and we\u2019ve all got different thresholds. One person\u2019s lift is another person\u2019s fault.<\/p>

WF<\/b>: I\u2019m sitting here hoping you don\u2019t ask me which I prefer, because they\u2019re both so different, and both so good!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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CS<\/b>: Yes, and that\u2019s why they don\u2019t blend. It\u2019s actually better to just pick one. And it is better to not use new oak. You want the aromatics and it makes you want to pare it back. These are both so different but delicious. And that\u2019s fruit picked on the same day, from the same block. You just look at it and go \u201cthat\u2019s insane\u201d.<\/p>

Pinot Noir seems to work quite well to blend. And whether you de-stem or go whole bunch, it still looks like Pinot Noir.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Whereas if you de-stem Syrah it almost goes into a Bordeaux winemaking feel. Richer and rounder. this is what happened in the Rh\u00f4ne where you had the likes of Guigal where it was all about extraction, and long ageing and lots of new oak. And then you had someone like Jamet who were whole bunch. I\u2019ve had really good examples of both, but you get a much wider separation with Syrah than you do with Pinot.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: You\u2019ve got some choices ahead! To have these different expressions at your hands. What a good problem to have. Three Chardonnays is one thing, but then to look at this spectrum of reds. Those Syrahs are fabulous. And I\u2019ve kept my Merlot in that glass.<\/p>

CS<\/b>: So that\u2019s what we\u2019ve been up to (laughs). And anecdotally, we\u2019ve been getting feedback from on-premise trade that you\u2019re getting more requests for right bank style reds. I\u2019d love to get hold of some Cabernet Franc as well, because when that\u2019s good, it\u2019s very good.<\/p>

LS<\/b>: I have a feeling we\u2019ll end up with a permanent whole bunch Syrah somehow. It\u2019s Chris\u2019 passion project, so it\u2019s how he wants to go forward with it…<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

In October last year, a trio of wines – all Chardonnay – crossed my path that were something new and quite extraordinary. 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