Foxes Island Wines was established in 1992 by John Belsham. From his remote Marlborough vineyards, Belsham produces world class single vineyard vintages of note.
Aged in French oak barrels, this Estate Chardonnay has aromas of white peach, citrus and hazelnut. The finish is creamy and moreish. Excellent value to drink now.
Creamy-textured chardonnay that is showing the benefit of bottle age with toasty complexity adding an extra dimension to white peach, grapefruit, ginger and hazelnut characters. An impressive wine that's good and probably approaching its peak.
95 points, Bob Campbell MW (September 2017)
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.
92 points, Wine Advocate (March 2018)
MarlboroughArguably New Zealand’s most famous wine region owing to international demand for Sauvignon Blanc, Marlborough is also the largest wine producing region in the country, comprising 79% of New Zealand’s total wine production. Modern winemaking commenced in Marlborough in the 1970s and from tiny beginnings, the vineyard area has rapidly expanded now encompassing 23,600 hectares. Marlborough is located on the east coast of the South Island, with mountains to the west creating a rain shadow, making it one of the driest and sunniest regions in New Zealand. There are three sub regions in Marlborough, the largest being the Wairau Valley, where most plantings are concentrated on free draining alluvial soils. Viticulture has also spread to the cooler Awatere Valley, also on free draining stony loams and vineyards are also situated in the cooler southern valleys with its silt, gravel and clay soils. The soils across all three regions all have relatively low fertility to help curb the vigour of Sauvignon Blanc vines that dominate Marlborough. Although the region built its reputation on crisp, distinctively pungent unoaked Sauvignon Blanc, there is an increasing trend towards more complex barrel-ferment styles. Light-bodied, fruit driven Pinot Noir is also successful.