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
Alcohol 13% v/v Residual sugar 1.3g/litre Acidity 5.0g/litre pH 3.44
Perfectly matched with succulent poached chicken and seasonal vegetables.