The grapes for this wine were harvested over a two week period according to their flavour and aromatic profile. The juices were then fermented in separate parcels; some with skin contact and with various combinations of selected yeastsin cool tanks. Two parcels of later harvested fruit was whole bunch pressed to barrel for wild fermentation.
Tank matured on light fluffy lees and a small portion matured in French oak barrels with occasional stirring of the lees.
Pale straw in colour with aromatics typical of a lively New Zealand sauvignon blanc displaying fresh vibrant passionfruit and pink grapefruit notes. The variety of ferments adding all their own special nuances to the aromatics. The barrel component adds yet another dimension of ripe stone fruit with subtle creamy notes and texture across the palate with refined minerality.
A vintage season that reminds us all that we are making wine on the edge. Hot one week and snowing the next. The first week of the harvest was cloudy and very cold with the helicopters on standby for the frosts. While it was frantic for the first couple of weeks of harvest the result has been very clean and varietal flavours with perfect balance between the acid and the sugar/phenological ripeness.
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