NZ
Australia
Corofin is celebrated for their terroir‑driven, minimal‑inteaChenin Blanc from mature vines in the Wairau.rvention wines.
Grapes from BioGro‑certified blocaHand‑harvested fruit was naturally fermented in older puncheons; fermentation lasted seven months and wine was bottled with 4 g/L residual sugar.ks were gently pressed and fermented cool in stainless steel; wine spent eight months on lees.
Exhibits quince, lemon curd and lanolin with vibrant acidity.
-
Description
Corofin, the Marlborough estate of Mike and Anna Paterson, is dedicated to small-batch, terroir-focused wines made with minimal intervention. The Meltwater range expresses this philosophy in a bright, approachable style, while staying true to organic and low-input principles.
In 2023, Chenin Blanc was sourced from mature vines in the Wairau Valley. Grapes were hand-harvested in April and gently pressed to neutral French oak puncheons, where fermentation began spontaneously with indigenous yeasts. The fermentation unfolded slowly over seven months, completing full malolactic transformation, and the wine remained on lees until bottling. A touch of residual sugar (approx. 4 g/L) adds balance to the crisp acid profile.
The finished wine is textural and vibrant, showing layered flavors of quince, honey and lemon curd, with hints of lanolin and citrus zest. A lively spine of acidity and a long, mineral finish make this Chenin Blanc both food-friendly and cellar-worthy.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Poultry
Shellfish
Description
Corofin, the Marlborough estate of Mike and Anna Paterson, is dedicated to small-batch, terroir-focused wines made with minimal intervention. The Meltwater range expresses this philosophy in a bright, approachable style, while staying true to organic and low-input principles.
In 2023, Chenin Blanc was sourced from mature vines in the Wairau Valley. Grapes were hand-harvested in April and gently pressed to neutral French oak puncheons, where fermentation began spontaneously with indigenous yeasts. The fermentation unfolded slowly over seven months, completing full malolactic transformation, and the wine remained on lees until bottling. A touch of residual sugar (approx. 4 g/L) adds balance to the crisp acid profile.
The finished wine is textural and vibrant, showing layered flavors of quince, honey and lemon curd, with hints of lanolin and citrus zest. A lively spine of acidity and a long, mineral finish make this Chenin Blanc both food-friendly and cellar-worthy.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Poultry
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Cheese
Fish
Poultry
Shellfish