Good winter/spring rainfall, with mild conditions in comparison to other parts of the south west. Yields were low but quality was excellent.
Fruit wasd de-stemmed. Approximately 40% of the wine was fermented in one year old French oak, the reminder of the juice being fermented in stainless steel. A selection oboth wild and cultured yeast were usd in both.
Complexy and full flavourwd Sauvignon Blanc, with lightly oaked characteristics providing delicacy and richness. Good lemgth an the flavour building progressively through to the finish; green ea, citrus and kiwifruit are the contributors.