Marlborough, New Zealand. The fruit was gently pressed, cold settled,yeasts were used, some were selected to accentuate the aromatics of the fruit,while some add mouthfeel and texture to the final blend. Some tanks remained on yeast
lees and stirred post-fermentation which adds a further textural element to the wine. Approximately 7% of the final blend was complexity.
OAK MATURATION
7% barrel fermentation (French oak)
PALATE
A textural long palate, with bright tropicaland citrus notes, with a fine minerality and long balanced acidity which carries the flavours right to the end of the palate.
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