Viticulture:
The fruit was sourced predominantly from a single vineyard in the heart of the Omaka Valley, from 100 per cent clone 10/5. This vineyard is traditionally harvested later in the season allowing a long ripening period which increases the intensity of flavours.
Winemaking:
The fruit was harvested when it 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 enhance colour stability. Cultured yeast were selected to carry out primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily. At dryness the wine was pressed from skins, then racked off gross lees to a mixture of 33 per cent new French oak and older seasoned 225 litre oak barriques.
During maturation, the barrels were regularly tasted until the right balance was achieved (11 months in oak). During its time in oak, the young wine completed malolactic fermentation. The wine was then gently and carefully extracted from oak, blended and prepared for bottling.
Wine analysis:
Alcohol 13.5% v/v, Acidity 6.0g/litre, pH 3.45
Ageing:
Perfect for drinking immediately this wine will continue developing nicely for the next five years and beyond.
Food match:
An ideal match with roasted rack of lamb with garlic, mustard and thyme.
Vegetarian Friendly
Awards:
5 Stars - Cuisine #205 2021
Gold Medal - Marlborough Wine Show 2020
