The grapes for this wine were grown in the Awatere Valley of Marlborough. Close attention was paid to vine health and even fruit development as well as crop loading and fruit exposure to optimise fruit flavour. The grapes were hand harvested in the morning to ensure clean cool fruit was delivered to the winery.
- NZ - Marlborough
- New Zealand
Winery Tasting Notes
This wine exhibits intense perfumed aromas of fresh ripe pear with hints of gentle spice.
It has a textural palate dominated by baked apple, almond and cinnamon characters, with an integrated mineral acidity creating a lengthy and harmonious finish.
Enjoy now and until 2013.
Pair with lightly spiced Asian cuisine or a fresh summer salad with shredded lobster meat.
Utilising both hand picked and a small portion of machine picked fruit, the grapes were gently pressed to provide pure concentrated juice. The juice was lightly settled for 12 hours then transferred to both stainless tank and old oak barriques. Neutral yeasts and cool tank fermentation techniques were used to preserve the natural fruit purity, in addition to a warmer barrel ferment utilising indigenous yeast for added complexity. Post fermentation, the wine was left on yeast lees for a further three months with weekly battonage to help build palate texture and richness. This wine was then blended, lightly fined and filtered to bottle.
The grapes for this wine were grown predominantly in the Awatere Valley of Marlborough. Close attention was paid to vine health and even fruit development as well as crop loading and fruit exposure to optimise fruit flavour. The grapes were harvested in the morning to ensure clean cool fruit was delivered to the winery. The 2010 vintage was cooler than average, with regular rain up until late February, concluding with a long, and warm dry autumn. All of these factors contributed to excellent vine vitality, fruit flavour concentration and balance at harvest.