ABEL TASMAN CHARDONNAY

The vineyards are on rolling hills near the Tasman Sea, benefiting from lots of sunshine and a cool maritime breeze. The wine is made with whole bunch pressing, wild fermentation, and 12 months of maturation in French oak, with light filtration before bottling.

Produced by ABEL

Mark and Sophie McGill are the passionate duo behind ABEL, a small-scale winery and orchard located in the Upper Moutere region of New Zealand’s Tasman district. With a deep connection to the land and winemaking in their blood, they have created a unique, hands-on approach to producing wine and cider. Mark grew up in vineyards, inspired by his father Linton, a long-time viticulturist, while Sophie was raised in the world of wine through her parents, James and Wendy Healy, co-founders of Dog Point Vineyard. Their shared love for the craft and desire to return to traditional winemaking led them to establish ABEL on what was once a 100-year-old apple orchard.

At ABEL, the McGills focus on growing, making, and selling their wines themselves, a nod to how wine used to be crafted, with care and dedication from vineyard to bottle. They have planted five hectares of Chardonnay and even kept a few apple trees from the orchard’s history. Their winery operates from part of an old apple packing shed, and they strive to create wines that reflect the character and beauty of their surroundings, including the nearby Abel Tasman National Park, which inspired the name of their venture.

With two daughters and a busy farm, Mark and Sophie continue to blend their passion for wine with a love for the land, bringing a personal and authentic touch to everything they produce at ABEL.

Learn more about ABEL

Tasting Notes

Bright citrus notes, like lemon and lime, balanced by a touch of savory depth. Its fresh acidity keeps it lively, while a textured mouthfeel adds interest. Bone-dry, crisp, and clean, it finishes with a satisfying, refreshing clarity.

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