The 2012 Belsham Awatere Estate Chardonnay is the current release. Barrel fermented and aged in oak for ten months, it then aged five years in bottle. Give it some time after pouring (or decant it) to allow some struck-match aromas to dissipate, after which notes of roasted nuts, popcorn and buttered peaches and tangerines will emerge. It's medium-bodied but feels ripe and rich, with a silky texture and a bright, citrusy finish. I'm confident it will age gracefully for at least another 4-5 years.