Winemaking and Viticulture:
The vines were pruned using three or four cane vertical shoot positioning (VSP). Each vineyard’s yield is managed appropriately and is dependent upon the ability to ripen clean, quality grapes to their desired flavour spectrum.
The fruit was sourced from vineyards throughout Marlborough, predominantly in the lower Wairau sub-region. The fruit was carefully monitored throughout maturity and was harvested upon reaching optimum flavour development and ripeness. Transported to the winery with haste and pressed off with minimal skin contact, the resulting juice was cool-fermented in stainless steel to retain freshness and varietal flavours.
Alcohol 13% v/v Residual sugar 2.7g/L Acidity 7.2g/litre pH 3.24
Enjoy with garlic prawns or Thai-style chicken salad.