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It's all crushed, vibrant redcurrant leaves and texture - lovely!
On the nose there is a powerful explosion of guava and an aromatic mix of varietal herbal notes complemented with tropical fruits, citrus and stonefruits and a precise minerality. The palate is elegantly proportioned with lovely soft acid carrying the fruit flavours to a very long, mouthwatering finish.
Grapes harvested from various regions throughout Marlbourgh - 75% Southern Valleys, 20% Renwick, 5% Lower Wairau. A drought summer for Marlborough resulted in low crops and fruit with excellent concentration of flavour. Predominantly sourced from our home Sound of White vineyard in Marlborough’s Waihopai Valley, supplemented with our best grower parcels from Ben Morven, Renwick, Rapaura and the Upper Awatere Valley. Harvest took place between late March and early April. The majority of fruit was machine harvested and the hazy juice inoculated with a variety of yeast cultures. 5% of the blend was fermented hot in 500L French oak puncheons and a further 5% of the blend fermented uninoculated in tank. Ferments were largely untouched, allowing the fruit and sites to express themselves as purely as possible. All parcels remained unsulphured on yeast lees for 6-8 weeks post fermentation to aid mouthfeel and build interesting yeast derived nuance into the wine.
Terrific with fresh seafood, summer salads and grilled vegetables.