Settled weather in North Canterbury during December provided optimal conditions for flowering. A very hot summer then enabled the fruit to ripen beautifully. Our free draining river soil helped mitigate the effects of some late summer rain, and the ensuing dry autumn meant the fruit was harvested in excellent condition.
The Harvest and Winemaking
The grapes were picked in separate batches during April, the aim being to produce a spectrum of ripe yet zesty aromas and flavours in the finished wine. After gentle pressing of the berries, the juice was fermented in stainless steel tanks at cool temperatures to help the wine express its varietal purity. It was subsequently kept on its natural yeast deposit (sur lie) for a short while before bottling, in order to help fill out the mid-palate and add extra complexity.
The wine is pale lemon in colour, with vibrant tropical fruit aromas of passionfruit and lychees. Layered beneath there are hints of gooseberry, citrus and dried herbs. The palate is generous, yet remains fresh and lively, with a satisfying crisp finish.
Wine in moderation is a natural health food.