Winemaker:
Matt Thomson and Hamish Clark

Colour:
Pale gold

Aroma:
Fragrant spice overlays notes of nectarine and vanilla.

Palate:
A rich, generous and complex wine with an elegant structure and refined finish. The palate displays peach, fig and grilled hazelnut characters with lingering toasty notes.

Ageing potential:
Drinking beautifully now, this wine will continue to evolve and gain complexity over at least the next five years.

Viticulture:
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.

Wine Analysis:
Alcohol: 13 % v/v , Titratable Acidity: 6.0g/L, Residual Sugar: 2.7 g/L , pH: 3.31.

Food match:
A perfect accompaniment for roast chicken.