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“Refined aromatics showing light berry sorbet lift and subtle dried herb notes. A mineral and slatey, floral perfume adding aromatic perfume and complexity.
Abundant entry with texture and depth of flavour flowing to a refined and focused finish. Lacy acidity providing structure and persistence.”
PJ Charteris – winemaker
Picked at 22.5 Brix giving 13 % alc. and good acidity to maintain freshness and vibrancy.
Fruit picked early on a cold morning and immediately transported to the winery for very gentle whole bunch press cycle while the grapes are cold minimising colour pick up and phenolic extraction from the skins.
No SO2 additions to ensure anthocyanin molecules are not bound up and release after ferment. Cold settling then immediately off to ferment.
Neutral yeast to allow the fruit characters to express their character along with cool ferment to retain aromatics.
Left on fine lees post ferment for 5 months to build some palate texture.
$NZ 45.00 $NZ 39.99
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