Winemaking and Viticulture:
Produced with fruit harvested from vineyards in the Omaka Valley. Careful crop manipulation to ensure vine balance is essential for this highly prolific and large bunch producing variety.
The grapes were gently harvested and pressed. The free run juice was fermented in stainless steel with selected yeast. Pressing components were fermented in old oak and retained on lees post ferment to add complexity and roundness to the palate. Components of selected parcels were blended post ferment and carefully finished for bottling.
Alcohol 12% v/v, Residual sugar 2.4g/L, Acidity 5.1g/litre, pH 3.20
Any Asian food from Vietnamese to Thai or spicy Chinese. Also great with seafood and seasonal salad.
SILVER Medal - New Zealand Royal Easter Wine Show 2018