Please Note: This item is the current vintage release. Winemaking Each parcel was harvested at optimum ripeness, pressing commenced immediately on arrival to the winery. Fermented in stainless steel tanks using selected yeast strains at temperatures 12-15C. The wine was held on lees for a further two months before blending in early June and bottling in early July. Vintage Conditions The Marlborough, Hawke’s Bay and Waipara growing season had a marked similarity. Cooler temperatures in the respective regions during the flowering period reduced berry size and bunch weights. As is often the case with the smaller berries, the flavours are more intense and concentrated. The warm dry conditions leading into harvest across much of New Zealand ensured the flavour, acidity and sugar levels of the grapes all benefited from the increased hang time. The fruit in each block was picked at optimum ripeness.
Please Note: This item is the current vintage release. Winemaking Each parcel was harvested at optimum ripeness, pressing commenced immediately on arrival to the winery. Fermented in stainless steel tanks using selected yeast strains at temperatures 12-15C. The wine was held on lees for a further two months before blending in early June and bottling in early July. Vintage Conditions The Marlborough, Hawke’s Bay and Waipara growing season had a marked similarity. Cooler temperatures in the respective regions during the flowering period reduced berry size and bunch weights. As is often the case with the smaller berries, the flavours are more intense and concentrated. The warm dry conditions leading into harvest across much of New Zealand ensured the flavour, acidity and sugar levels of the grapes all benefited from the increased hang time. The fruit in each block was picked at optimum ripeness.
Please Note: This item is the current vintage release. Winemaking Each parcel was harvested at optimum ripeness, pressing commenced immediately on arrival to the winery. Fermented in stainless steel tanks using selected yeast strains at temperatures 12-15C. The wine was held on lees for a further two months before blending in early June and bottling in early July. Vintage Conditions The Marlborough, Hawke’s Bay and Waipara growing season had a marked similarity. Cooler temperatures in the respective regions during the flowering period reduced berry size and bunch weights. As is often the case with the smaller berries, the flavours are more intense and concentrated. The warm dry conditions leading into harvest across much of New Zealand ensured the flavour, acidity and sugar levels of the grapes all benefited from the increased hang time. The fruit in each block was picked at optimum ripeness.
Please Note: This item is the current vintage release. Winemaking Each parcel was harvested at optimum ripeness, pressing commenced immediately on arrival to the winery. Fermented in stainless steel tanks using selected yeast strains at temperatures 12-15C. The wine was held on lees for a further two months before blending in early June and bottling in early July. Vintage Conditions The Marlborough, Hawke’s Bay and Waipara growing season had a marked similarity. Cooler temperatures in the respective regions during the flowering period reduced berry size and bunch weights. As is often the case with the smaller berries, the flavours are more intense and concentrated. The warm dry conditions leading into harvest across much of New Zealand ensured the flavour, acidity and sugar levels of the grapes all benefited from the increased hang time. The fruit in each block was picked at optimum ripeness.
Last updated at 10/27/2025 19:25:24
| Region | NZ - Marlborough |
| Country | New Zealand |
| Region | NZ - Marlborough |
| Country | New Zealand |
