Chardonnay is the best kept secret of New Zealand. Although Sauvignon Blanc has become the darling of the wine industry since the new millennium, Chardonnay thrives with the country’s cool maritime-influenced climate that imbues this once most-planted variety with an elegance and fine acidity. “The white wine grape of which New Zealanders should be most proud is not Sauvignon Blanc but Chardonnay” commented Jancis Robinson MW.

On 27 Aug (Thu), we will host a symposium with three winemakers - Wilco Lam from the cult Martinborough winery Dry River, Todd Stevens from Neudorf at Nelson whose Chardonnay won Bob Campbell MW’s first-ever 100 points, and Matt Sutherland who produces Burgundy-beating Dog Point Chardonnay from Marlborough - to experience the revival of this New Zealand treasure.