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 able to be picked in excellent condition.
The Harvest and Winemaking
Carefully selected grapes from Pinot Noir, Cabernet Sauvignon and Cabernet Franc were harvested in early April to make this wine. The free run juice was given a small amount of skin contact to add some colour. Fermentation was carried out in stainless steel vats at a cool temperature to retain varietal purity and freshness, with the wine being bottled shortly after.
It is salmon pink, with fragrant aromas of strawberries and red currents. On the palate it is dry and finely textured, with fresh and vibrant minerality. The influence of the Pinot Noir ensures the wine remains fleshy and supple, while the two Cabernets contribute structure.
Wine in moderation is a natural health food.