Aromas and flavours of spiced pear, quince and red apple lead into a soft textured palate which is balanced by a gentle dry finish.
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: 5.77gL
RESIDUAL SUGAR: 7.86gL
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.