About Emma

Emma Marris is a professionally trained winemaker and 3rd generation from the pioneering Marris family, who founded Wither Hills and now own Leefield Station and The Ned Wines. Emma graduated with First Class Honours from the University of Adelaide before returning to work as winemaker for the family, while also having travelled abroad doing vintages in Bordeaux and in Oregon. 

With fruit sourced entirely from Leefield Station, Emma set out to start her own label in 2022, first with Sauvignon Blanc, then Chardonnay and Pinot Noir. Emma's own label allows her the creative freedom to trial new techniques and methods, work with small select parcels from specific sites and terroirs, and cut her own path with wines unique to the rest of the family. All of Emma's own wines have won numerous awards in both New Zealand and overseas.

Origin

Leefield Station Vineyard - Waihopai Valley, Marlborough, New Zealand.

Variety

100% Chardonnay.

Vintage

Vintage 2024 will be remembered for being one of Marlborough’s smaller vintages but also for producing exceptional fruit quality. Despite a dry winter and resulting low ground moisture levels, full dams and positive river flows supplied essential soil moisture for the start of the growing season with budburst in mid-September. Minimal frosts occurred, and though November and December were warm, below-average temperatures potentially contributed to the smaller vintage. From December to February, temperatures rose sharply, accompanied by above-average sunshine and below-average rainfall, leading to drought concerns and an early start to harvest.
Perfect weather aided steady picking from February until mid-April, allowing fruit to be picked in perfect condition at peak ripeness delivering consistent levels of concentration and complexity of flavour.

Winemaking

These Chardonnay grapes came from a selection of clones grown on our Leefield Station Vineyard in the Waihopai Valley. Hand-harvested and whole bunch pressed, the resulting juices were fermented on full solids in carefully selected French oak barrels. The young wines were left to mature on full yeast lees for a period of 10 months, with occasional stirring to build palate weight. As the weather warmed in early spring, the barrels
were encouraged to go through malolactic fermentation to soften the acidity. This wine was blended and filtered in late summer before bottling in March 2025.

Analysis
Alcohol 14.0%
pH 3.18
Titratable Acidity 6.4g/L
Residual Sugar 1g/L
Vegan Certified

Tasting Note

Aromas of orange blossom, yuzu, and marmalade rise over a subtle backdrop of buttered brioche. The palate unfolds with layers of white peach and a tropical nuance,
while flinty minerality adds purity and tension. Supportive oak and a whisper of sandalwood lend warmth and depth, without overshadowing the fruit.

Food Matching

A perfect pairing for spaghettini with mussels, prawns and chilli bisque – this Chardonnay will enhance the dish’s bold flavours while complementing the seafood’s natural sweetness.

Cellaring Potential

Best drinking from 2025 through to 2030.