Harvested from Saint Clair’s exceptional vineyard in the Awatere Valley of Marlborough. The grapes were pressed and the juice only briefly settled so that the fermentation contained some grape solids, which create interest and texture in the resulting wine. The juice was inoculated with a selected yeast strain, then transferred to seasoned French and American oak barriques for fermentation and aging. The wine underwent malolactic fermentation and was left on lees for ten months, with regular stirring in the first few months of aging. Barrels were hand selected for this blend, the wine removed from oak, then lightly fined with fresh skim milk, filtered and bottled.
Alcohol: 13 % v/v , Titratable Acidity: 6.0g/L, Residual Sugar: 2.7 g/L , pH: 3.31.
A perfect accompaniment for roast chicken.
94 POINTS - Bob Campbell 2017
SILVER Medal - Air New Zealand Wine Awards 2017
BRONZE Medal - New World Wine Awards 2017
BRONZE Medal - The Marlborough Wine Show 2017