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The nose is expressive with ripe apricot, rockmelon, mandarin and subtle spice aromas. The plate is concentrated and succulent. It also has good mid-palate weight and rich, silky texture.
T A S T I N G N O T E S
December and January were very hot and dry. At the end of January there were some humid conditions so the vineyard team worked hard to avoid disease and were successful in their quest. The traditional scenario of a North Canterbury summer then set in again, bringing with it a record number of hot and dry nor’west days in March.
This is a new variety to North Canterbury, but seems to be settling in very nicely. We are ultra-fastidious in our organic vineyard to ensure the Albarino fruit has intense concentration of flavour. The vines are shoot-thinned to allow good exposure to the sun.
Yield: 3.3 ton/ha Brix: 24.1 pH: 3.02 TA: 9.19
100% of the juice was barrel fermented in seasoned French oak. For added texture and complexity the lees was stirred periodically.
Alcohol 13.5 % R.S. 10 g/l RS
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