VINIFICATION AND WINEMAKING Fruit for this wine was sourced predominately from the gravelly sites in the Awatere Valley and Rarangi areas of Marlborough. After a cool early summer, a long spell of warm, settled weather provided ideal vintage conditions, enabling our winemakers to pick fully ripe fruit at exactly the right moment. On harvesting, the grapes were gently destemmed, without crushing in order not to pick up colour from the purple and grey skins. Immediately drained to tank, and lightly pressed in the Champagne manner to minimise phenolics in the finished wine, the juice was clarified and then fermented. A variety of yeasts were used, to encourage the development of a rich texture and complexity of flavour in the wine.
COLOUR Pale straw.
NOSE Lifted aromas of pear, braeburn apples and hints of spice.
PALATE The palate is well balanced with ripe fruit flavours of pears, honeysuckle and hints of orange. The finish is well rounded and soft.
FOOD MATCHING A perfect complement to roast pork, with apple sauce and broccoli florets.