Tohu began in 1998 as the first Māori-owned and operated winery in New Zealand, and it is now part of Kono, the food and drink business of Wakatū. This Chardonnay is grown in Marlborough's Rapaura sub-region, in the Wairau Valley, and it is made without oak.
Instead of barrels, the winemaker works with stainless steel, which keeps the citrus and stone fruit clean and bright. Extended time on the lees and a malolactic fermentation then add weight and softness, so the wine is textured rather than sharp. The finished wine sits at about 13 per cent alcohol and is vegan friendly.
Expect bright citrus and white stone fruit on the nose, with a faint note of butterscotch. The palate runs to peach and melon with a creamy edge from the lees, and the finish is smooth, focused and fresh.
It suits food that is rich without being heavy. Try it with pan-fried snapper and lemon butter, roast chicken, or corn fritters, and serve it chilled but not ice cold so the creamy texture comes through.