Each parcel was fermented separately at cool temperatures in stainless steel tanks in order to retain the varietal characters and freshness. After fermentation the parcels were assessed for quality, carefully blended then balanced, stabilised and prepared for bottling.
The grapes were harvested from select vineyard sites within Marlborough’s Awatere and Omaka Valleys at the peak of flavour development in the cool of the evening.
Alcohol: 11% v/v, Titratable Acidity: 2.99g/litre, Residual Sugar: 12g/L, pH: 7.5.
A lovely aperitif wine to have on its own or a fabulous match with pork, fresh fish or Asian cuisine