The spring and early summer were generally mild and warm leading to a good, but not excessive number of berries “setting” on the vines.  The weather throughout the rest of the summer was excellent.  Autumn rain caused some initial anxieties but cleared without causing a problem.  We were thus able to pick beautifully ripened, flavoursome fruit with good levels of natural acidity when we considered the balance to be optimum.
 
After gentle pressing we allowed the juice to clarify naturally by settling.  This was fermented at a low temperature in a stainless steel tank to retain the pure, vibrant aromas and flavours which are the hallmark of Marlborough sauvignon blanc.  We were careful to handle the wine gently during bottling to ensure that these were not lost.

In the nose and mouth the wine shows a complex interplay of tropical fruit characters with elements of passion-fruit, mango and paw paw, supported by impressions of ripe gooseberries and dried herbs.  It is fruity and mouth filling but yet has a refreshing spine of crisp acidity which keeps it focussed and helps draw out its length.

Wine is a natural health food