Enticing aromas of baked apple, spice and pear combine with floral notes and lead into a dry and softly textured palate showing lovely fruit purity. Low yielding vines with good fruit exposure have resulted in good flavour intensity and ripeness. Small parcels of Gewürztraminer (4%) and Albarino (1%) were blended into the wine adding further complexity and interest.
Pasta, fish and Antipasto salads
The fruit for this wine was destemmed, crushed and pressed immediately to avoid extended skin contact. The naturally settled juice was racked clear and inoculated for ferment. Fermentation of the wine at cool temperatures has retained fruit purity and acid/sugar balance was achieved by stopping the ferment before complete dryness. A gentle fining with natural products helped round the wine out before being filtered and bottled early in 2017.
TOTAL ACIDITY: 5.75gL
RESIDUAL SUGAR: 4.5gL
Grapes for this wine were predominantly grown in Hawkes Bay sub-regions of Te Awanga and the Bridge Pa Triangle. There are a variety of soil types, ranging from free draining gravelly soils to silty clay. Low yielding vines with good fruit exposure have resulted in excellent flavor intensity and ripeness. Small parcels of Gewurztraminer (6%) and Viognier (2%) have been blended into the wine adding further complexity and interest.