The free-run juice was drained from the press and cold settled before a cool fermentation in stainless steel to retain the varietal aromas. A small portion was fermented in old oak and underwent malolactic fermentation in order to add complexity and texture. The parcels of wine were selected by the winemakers and blended, then stabilized and carefully prepared for bottling.
The fruit was sourced from a selection of vineyards in Marlborough’s Wairau and Awatere Valleys and harvested at optimum flavour ripeness.
Alcohol: 13% v/v, Titratable Acidity: 5.8g/L, Residual Sugar: 4.5g/L, pH: 3.46.
A perfect aperitif, or would be an ideal accompaniment for a goats cheese tart.