Produced from the Doctor’s Creek vineyard, south-west of Blenheim.
Soils: Clay rich, vigour moderating soil.
Topography: Flat, even land.
Climate: Slightly cooler nights than further up the Wairau Valley with a slower, longer ripening period.
Regional characteristics and contribution to uniqueness of flavours:
The cooler Doctor’s Creek area consistently produces fragrant and appealing aromatics.
The fruit was mainly sourced from Saint Clair’s vineyard at Doctor’s Creek. The grapes harvested for this wine are from clones 115 and 667 with a whole cluster component of 8 per cent.
The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. A small amount of whole cluster (8 per cent) was added to the fermentation to add a stems component to the mix. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation.