Dillons Point – Marlborough Valley.
Soils: This vineyard has free-draining alluvial silt overlying a sandy subsoil.
Climate: The proximity of this area to the coast makes it cooler than much of inland Marlborough.
Regional characteristics and contribution to uniqueness of flavours:
This is a cooler site with slower ripening than the majority of the Marlborough region. It is often one of the very last blocks to be harvested. Site related characteristics include a distinct mineral intensity and a slightly rich salty finish that adds to the weight and length of the wine.
The fruit was sourced from the Dillons Point area where it was carefully monitored during ripening. Harvesting took place in the cool of the evening when the grapes were at maximum flavour maturity and physiological ripeness.
The fruit was pressed off as quickly as possible to minimise skin contact and juice deterioration following harvesting. After settling the juice was fermented using selected yeast in 100 per cent stainless steel at cool temperatures to retain fruit flavour and freshness.