Fruit was selected from several vineyards across the Marlborough region with a variety of different clones. This careful selection of fruit contributes to the complexity of the wine. The grapes were harvested at optimum ripeness and fermented in seasoned oak or stainless steel tanks. Each parcel went through malolactic fermentation to soften and round out the palate. After several months lees aging post fermentation, each parcel was assessed and selected for this final wine.
Alcohol: 13% v/v, Titratable Acidity: 5.2g/L, Residual Sugar: 1.1g/L, pH: 3.39.
A perfect match for grilled chicken