Colour:
Pale gold.

Aroma:
Aromas of dried apricot, toasted hazelnut with a subtle pastry note.

Palate:
Juicy, fresh stone fruit flavours of ripe peach and nectarine. A hint of spice and toasty oak enhances the lingering finish.

Ageing potential:
Drinking well now and will continue to develop complexity over the next few years.

Winemaking & Viticulture:
The 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.

Wine Analysis:
Alcohol 13% v/v Residual sugar 1.3g/litre Acidity 5.0g/litre pH 3.44

Food match:
Perfectly matched with succulent poached chicken and seasonal vegetables.