• French oak
• Stone fruit
• Biscuit
• Elegant finish

"A captivating bouquet of fresh citrus and flint-like scents, white fleshed tree fruits, a lightweight lees complexity and spice from oak. Delicious on the palate with a taut youthful mouthfeel driven by acidity, lees and a core of fresh fruit flavours framed by a judicious use of oak. Flavours of citrus, tree fruits and some stone fruits layer in breadth and complexity. Well made, youthful and ready to drink form day of purchase through 2027" Cameron Douglas, Master Sommelier, Apr 2023

You will see aromas of melon, stonefruit, biscuit and toasty oak. The palate is rich and textural, with creamy complexity and a long, elegant finish. Whilst delicious now, this wine will continue to develop in the bottle over the next decade.

The fruit used for this wine was sourced from northern Wairarapa. These vines were planted in 2013 and include Mendoza, Clone 95 and Clone 15. These grapes were hand harvested to ensure they remained in optimal condition, right up until they were processed

The fruit for this wine was whole-bunch pressed straight after picking, with the cloudy juice then being transferred directly for fermentation into French oak barrels, with 18% new oak, using a mixture of cultivated and wild yeasts. Once fermentation was complete, the wine was left on lees in barrel for approx. 11 months to promote texture and mouthfeel, before preparation for bottling.

Food Pairing: We suggest pairing it with spit-roasted wild pork or freshly caught crayfish!