Honeyed aromas of peach and apricot fruit. An appealing softness on the palate, full plump and rounded with a structure of acidity that gives the wine purity, superb definition and great length of flavour.
This wine is a blend of fruit from our vineyards with varying soil characteristics. Fruit sourced from the Estate vineyard on the upper terraces encompassed five parcels of varied Waimakiriri type soils of alluvial origin with free-draining basalt pebbles. This was supplemented by portions from the Tatou and Raupo vineyards, where the soils are a mixture of alluvial shingles with slightly higher clay contents. Indigenous yeasts and a selection of cultured yeasts were utilised for fermentation, for added complexity and texture. A small percentage of the blend was fermented in older French barriques to add depth, which when combined with regular batonnage, contributes a yeasty creaminess to fill the mid-palate. The indigenous yeast, barrel-fermentation, and extended lees contact are all used to contribute complexity, texture, and integration to this wine. (12 x 75 cl)
A ripe, lush style of Sauvignon entirely fermented and aged in French oak. The concentration of ripe gooseberry fruit flavours is subtley enhanced by the undertone of creamy oak. Fine acidity gives balance and persistence. (6 x 75 cl)
A multi-layered aroma profile, which includes honey, fruit and flint all at the same time. As these vines gain age, more minerality and limestone hints are becoming apparent (12 x 75 cl)
Selected fruit of the highest quality was used to make this wine. The superb and clean ripe fruit was barrel fermented and matured to give a balance of natural and winemaking characters. The result is a glorious expression of Marlborough Chardonnay with ripe citrus and tree fruits delicately balanced with subtle nut and creamy nuances from careful winemaking. (12 x 75 cl)