Aromas offer an abundance of ripe pineapple and stonefruits layered with with creamy, buttery notes like baked shortcake, hints of toasted almonds and a light touch of jasmine flower. The palate is stunningly smooth and plump with flavours of stonefruits, particularly white fleshed peaches which infuse with the wines buttery, mealy characters developed from the malolactic fermentations and maturation in barrel with lees. The partial wild and malolactic fermentations along with the extended lees maturation in barrel have added complexity and texture to the wine. The palate is smooth and round with lovely balance of minerality and well refined acid. Juicy stonefruit & citrus flavours are combined with mealy, creamy layers and subtle hints of French oak.

The fruit for this wine comes from two unique vineyards in Marlborough’s Southern Valleys, Meadowbank Estate up the Taylor Pass and Anderson vineyard in the Brancott valley. The grapes were harvested carefully by hand and machine then taken to the winery to be fine-tuned into liquid gold. The fruit was whole cluster pressed and put directly into French oak barrels for indigenous ferment on light solids. The yeast lees in the barrels were stirred frequently over a nine month period to add body and complexity, and the wine underwent partial malolactic fermentation stabilising the wine. After its extended nap in the barrels, the fruit parcels were pumped back into tank and the resultant wine was bottled.

Food Pairing: Roast chicken served with fresh green beans with a touch of garlic butter and new potatoes or oven baked blue warehouse smothered in beurre blanc sauce with seasonal vege.