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 stony 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.
Harvest and Winemaking
After harvest in late April, the grapes were crushed and then left in contact with their skins for a short time to mascerate. Following pressing, the juice was transferred into old oak puncheons, where it was left to ferment naturally. The wine was then matured for approximately 3 months in these barrels prior to bottling.
The wine is lemon-straw in colour, with intense varietal aromas of lychee, quince, rose petal & oriental spice. Layered beneath there are also hints of white peach, nectarine and honey dew melon. The palate is rich and unctuous, yet there remains a lively freshness. Pre-ferment skin contact has added structure and ripe phenolics, giving the wine satisfying length and balancing its off dry finish.