A fine barrel fermented Chardonnay from one of New Zealand's finest family estates. Hunter’s was one of the first to attract the world’s attention to the quality of Kiwi wines in the 1980s. Enjoy here classic Burgundy style, with a New World twist.
"Very lively and juicy feel with ripe pears and peaches, as well as grilled-mango flavors. Fresh"
James Suckling Critic
This is gorgeously complex, subtly nuanced Chardonnay that wouldn’t look out of place as a modern Burgundy. It’s had all the Grand Cru treatment – fermentation and ageing in barrel (20% of those new), lees ageing to bring extra creaminess and mineral freshness to hold it all together. The wine’s extraordinary class comes down to the region, Marlborough, and to Jane Hunter OBE, whose team, headed up by her nephew, the winemaker James Macdonald, is one of the most accomplished in New Zealand. Jane and her late husband founded the estate in the 1970s, one of the first in Marlborough, and hit the world stage with awards in 1984. Every year they win an extraordinary number of Trophies. A great match for roast chicken, salmon or spicy Thai curry.
Here's one to try next
If you like Hunter's Chardonnay 2018 but fancy trying something new, here's what our wine team recommend
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we've helped customers discover new wines with confidence, based on what
they already love ... now you can enjoy that same service online. How it works.
Why not add a few bottles of a new wine you're guaranteed to like ... or your money back!
Rounded, creamy peach Burgundy from a family estate in Nuits-Saint-Georges, now guided by Boisset
£16.49 a bottle
£14.79 When you mix 12 or more
How it Works
Customers are always telling us they want to try new wines but don't know where to start ... well, help
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Our expert wine team have been furiously busy on your behalf. They tasted all 2,500
of our wines and scored them against a SECRET list of flavour components ... the building blocks of deliciousness.
Welcome to Tasteography
All those flavours that might be mingling in your favourite wine - fruit types, oak (or not),
spice, dryness, body, depth of colour - were scored, rated and ranked by professional tasters.
Next came the boffins, making all those numbers talk to each other. And then out pops the recommendation.
A wine that's one degree of separation away from what you know you like - and so is the next great bottle
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