These grapes were selectively hand-picked from the best blocks in the vineyard to ensure only the finest grapes were used for this wine. The juice was gently pressed and settled before starting fermentation with an aromatic yeast strain to enhance the varietal character of the wine. Additionally about five per cent of the wine was fermented in old oak barrels using indigenous yeasts (the yeasts that come in from the vineyard, on the skins of the grapes). This provides complexity and texture to the wine.
Pale lemon with green highlights. Restrained, yet complex aromas of citrus blossom, lime zest, and elderflower with hints of capsicum and mineral overtones (a reflection of the gravelly soils of the Te Awa vineyard). A lively, flavoursome attack which leads into a silky textured palate where the barrel fermented portion brings a richness and sustained weight. The wine has a refreshing firm finish with a lingering aftertaste.