Tasting Notes:
The nose is elegantly concentrated, showing citrus fruit and yellow stonefruit aromas along with creamy, nutty barrel ferment and oak notes entwined with lemon curd and toasty oak elements. Medium bodied and slender in proportion, the palate possesses an elegantly concentrated core of citrus and stonefruits along with creamy, nutty and buttery nuances.
Vitaculture Notes:
Grapes for this wine were grown in vineyards situated in the heart of Marlborough’s Central Valley. An export certified spray programme was adhered to. Irrigation, if required, was by trickle system. We operate under the Sustainable Wine growing accreditation (SWNZ).
Wine Making:
The grapes were destemmed, pressed and resulting juice cold settled. Fermentation was 100% in temperature controlled stainless steel tanks. Malolactic bacteria were added to the fermentation. Prior to bottling the wine underwent ageing with subtle oak influences and lees stirring. The oak treatment adds complexity to the finished wine, intertwined beautifully with the fruit representation.