Bright lemon hues lead to aromas of Cape gooseberry, passionflower, and lemon curd, with layers of Granny Smith apple, grapefruit zest, and grilled lime on the palate. A touch of neutral oak fermentation adds depth, while a long, textured finish lingers with fresh cashew and river stone minerality.

Early season poor flowering resulted in loose grape bunches which helped minimize disease risk. Drought-like conditions during summer and the lead up to harvest resulted in a smaller yield with spectacular fruit quality. Our grapes were sourced from vines located predominantly in the Lower Wairau and Waihopai Valleys.

The fruit was both machine and hand harvest before being gently pressed and cold settled. The juice was then fermented using pied de cuve in stainless steel and a small portion in neutral oak puncheons. The long slow ferment was finished off with organic yeast before being bottled. 

Pairs beautifully with fresh oysters, lemon herb roast chicken, goat cheese, and grilled prawns, enhancing bright citrus, herb, and creamy flavors.