Moko Hills is a small, recently established estate perched on the high, clay-rich slopes of the Bendigo sub-region of Central Otago, New Zealand. It brings together the vineyard-first viticulture of Donald van der Westhuizen, who trained as an ecosystem ecologist before turning to wine, and the Burgundy-schooled hand of consulting winemaker Claire Mulholland, known for her work at Burn Cottage and Amisfield. The Chardonnay is grown on the estate's highest clay slopes, where altitude and mineral soils give tension and drive. In the dry 2023 season low soil moisture naturally limited vine yields, producing compact bunches and small berries that delivered concentrated fruit power balanced by high-altitude elegance and acid line.

Fruit was handpicked and handled gently to preserve the site's mineral tension and fine detail. In the Burgundian idiom favoured by the team, the wine was fermented and matured in French oak barrels, resting on its lees to build a creamy, savoury texture while retaining energy and cut. The finished Chardonnay shows vibrant lemon curd and white nectarine lifted by a hint of flinty reduction, with a palate of real concentration, lees-derived breadth and a long, mineral-driven finish. The overall approach is precise and restrained, aiming for balance between richness and freshness rather than overt oak.