Coopers Creek Gisborne Big & Buttery Chardonnay 2025

Coopers Creek Gisborne Big & Buttery Chardonnay 2025"Richly fruited and inviting, the bouquet shows golden peach, pineapple, vanilla, and cedar characters with a hint of brioche. It's succulent and supple in the mouth, offering ripe fruit flavours with a creamy mouthfeel, well supported by bright acidity, finishing smooth and flavoursome. At its best: now to 2029" Sam Kim, Wine Orbit, Deb 2026 Coopers Creek Big & Buttery vintage 2025 is a wine which shows a bright straw to pale gold hue. The bouquet

"Richly fruited and inviting, the bouquet shows golden peach, pineapple, vanilla, and cedar characters with a hint of brioche. It's succulent and supple in the mouth, offering ripe fruit flavours with a creamy mouthfeel, well supported by bright acidity, finishing smooth and flavoursome. At its best: now to 2029" Sam Kim, Wine Orbit, Deb 2026

Coopers Creek ‘Big & Buttery” vintage 2025 is a wine which shows a bright straw to pale gold hue. The bouquet opens with generous aromas of ripe stone fruit and citrus, led by peach, nectarine and lemon curd, layered with subtle notes of toasted brioche, vanilla and roasted nuts. On the palate, the wine is richly textured and mouth-filling, delivering a classic “big and buttery” profile. Creamy, rounded malolactic characters are balanced by fresh Hawke’s Bay acidity, with flavours of baked apple, citrus zest and gentle oak spice carrying through to a long, smooth finish.

Steeped in history, Coopers Creek have been crafted from New Zealand’s best grape growing regions for over 40 years. With a legacy of making great wines we are proudly family owned and sustainably produced – protecting our lands for future generations.

The 2025 vintage in Hawke’s Bay provided an excellent growing season, with warm, settled conditions allowing for optimal flavour development and fruit ripeness while retaining natural acidity. This Select Vineyard Chardonnay is sourced from three complementary vineyard sites, predominantly Pheonix Vineyard in the Te Awanga region, supported by parcels from Waikahu. The coastal influence of Te Awanga contributes freshness and minerality, while the inland sites add depth, ripeness and weight. The fruit was harvested at peak maturity and gently pressed before fermentation. A portion of the wine was fermented in oak barrels to build richness and complexity, while the balance was tank-fermented to preserve fruit purity. Full malolactic fermentation was encouraged, resulting in a creamy, buttery mouthfeel and seamless integration of oak and fruit. The final blend delivers both generosity and balance, showcasing the strengths of the Hawke’s Bay region.