Silver Medal International Wine & Spirit Competition 2016
Silver Medal NZ International Wine Show 2016
Bronze Medal International Wine Challenge 2017
5 Stars Cameron Douglas
4 Stars Raymond Chan
The voluptuous nose of white nectarine, fresh pistachio and floral highlights doesn't disappoint when you take that first sip! This is a generous full-flavoured wine with a streak of ripe Meyer lemon, great minerality and a lovely long finish. Drink now or cellar for the next three years.
pH: 3.21, TA 6.83g/l, residual sugar: 1.3g/l, alcohol: 13.5%
Hand-picked fruit was gently whole bunch pressed, while machine-harvested fruit was allowed some skin contact to help extract more flavour. The press fraction was kept separate from the free run juice which was cold settled for three days before being racked off the sediment and fermented in stainless steel tanks. We used very different fermentation temperatures to give each batch a chance to express itself more freely. After fermentation, the batches were kept on the lees for an extended period with fortnightly stirring to promote palate weight. A component (40%) of barrel-fermented wine was blended to give extra texture and weight.
The grapes were grown at our home, Carters and Dakins road blocks. The home block vines are 25 years old, giving great texture and weight to the final wine. The Dakins Road block is situated on stony river alluvial soils and the home block on slightly heavier silty loam.