Inside Gisborne Chardonnay: A Winemaker's Perspective

Sometimes the most valuable wine education happens in unexpected places.

For Odyssey Vineyards' Rebecca Salmond, that place was Sicily — where she went as a Flying Winemaker to teach New World techniques and ended up learning Old World wisdom instead.

The Conversation

What makes Chardonnay a standout varietal in your region?

The style of Chardonnay is largely dictated by the region… its soil, climate, clones and rootstocks, age of vine etc. The warm climate in Gisborne lends itself to opulent and generous Chardonnays with approachable acidity and ripe and fully flavoured wines.

We manipulate the wines as little as possible, so the Chardonnays are a true expression of the region. Old vines, unirrigated and Mendoza clone all contribute to the classic Gisborne Chardonnays we make.

Where in your winemaking journey did you learn the most, and from whom?

Funnily enough probably in Sicily. I was working there as a Flying Winemaker supposedly teaching them how to make New World Wines.

"Instead, I fell in love with their native varieties and how, in their region, they would make wines specifically to suit their climate and local cuisine."

Elegance and the subtle use of oak… everything in balance and no one character over-dominating.

What decisions in the vineyard or winery most influence your Chardonnay style?

The old vines that we use to make the Iliad Chardonnay are remarkably consistent from one vintage to the next.

We therefore strive for clean fruit knowing the wine will make itself. Wild yeast and a full malolactic fermentation, we guide the wine by lees stirring and using just tight-grain, French oak.

What food do you personally love pairing with this wine?

Salmon or oysters with a similar creamy texture.

Try it with our Pan-Seared Salmon with Creamy Fennel, matched to a Gisborne Chardonnay.

What's a winemaking moment or vintage you're most proud of?

I was super happy in 2018, an awesome vintage when we released 3 differing styles of Chardonnay from Gisborne. We now continue in top vintages with the 3 styles.

Odyssey estate is fruit-driven, with limited lees stirring and fermented in oak at a cooler temperature. The Iliad is whole-bunch pressed and fermented with wild yeast and has a 100% malolactic fermentation. It's opulent with appealing ripe fruit and creamy texture.

Odyssey also produce Hera Chardonnay, which is a limited-edition wine. Contact us by email for further details. orders@thewinelist.co.nz

If someone's new to Chardonnay, what should they know before their first glass?

The Iliad Chardonnay is not meant to be a simple wine. Look for the various layers and enjoy the complexity of the oak and fruit and melding together and the generosity of the palate.

"Be prepared for the wine to evolve in the glass and if you can, revisit another bottle in a year or so's time."

Enjoy how the components age and make the wine even more satisfying.

---

What This Means for Wine Lovers

Rebecca's approach captures something we look for: the confidence to let regional character speak. Her time in Sicily shows in the balance and restraint she brings to Gisborne's naturally opulent fruit — and in the three-tier range that gives you an entry point whatever your palate.

The Odyssey Chardonnays

• Odyssey Reserve Iliad Gisborne Chardonnay — old-vine, wild yeast, full malolactic
• Odyssey Gisborne Chardonnay — fruit-driven, cooler ferment
• Odyssey Hebe White — natural wine, 25% Chardonnay blended with Pinot Gris and Sauvignon Blanc

And if Sicily caught your ear, try the Alta Mora Etna Bianco.

---

Browse the full Chardonnay selection or contact Laura for a recommendation.