Grapes were picked into half-tonne bins, which were tipped directly into the tank press and lightly pressed. The resulting juice was cold-settled prior to fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer temperature regimes.
Deliciously aromatic and highly perfumed – exuding ripe nectarine, pink grapefruit and lemon zest with a lifted floral fragrance reminiscent of jasmine and elderflower.
Classic ripe Marlborough Sauvignon – with melon and gooseberry flavours and a touch of passionfruit, wound into a generous, mouth-filling palate that finishes dry and crisp.