Viticulture The wine was grown on premium warm inland sites vineyard sites on free draining stony soils that included Ohiti Road and the Bridge Pa triangle. The canopies were trained using vertical shoot positioning with cane and spur pruning. Extensive thinning (green harvest) prior to veraison to ensure crop loads were less than 8 tonnes per hectare was implemented. There was extensive use of leaf plucking around bunch zone. Sustainable vineyard practices were used from accredited vineyards. Growing season: A warmer than usual summer with a dry January, February and March allowed perfect conditions for optimum flavour development and ripeness. The vineyards yielded a light harvest of clean healthy berries.
Winemaking Fruit was crushed to fermenter and inoculated with yeast – fermentation initiated after two days. Pump overs were once daily. Fermentation was approximately 7 days with temperature peaking at 30 °C. Post fermentation maceration: 7-20 days with no pumpovers. Malolactic fermentation followed pressing. Maturation was in tank to retain primary fruit characters. Sustainably produced with minimal environmental impact during production.
Tasting Notes The wine has a bright vibrant colour. The nose has aromas of mulberry with sweet spice and savoury notes. The palate is full bodied with rich and intense fruit showing in the mid palate. The wine finishes with soft fine tannins and lingering spicy fruit.
Cellar Potential It is made for drinking now but will develop particularly well over the next two to five years.
Alcohol 13.3 % Acidity 5.6 g/l Residual Sugar Dry Ph Level 3.65