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. The wine was fermented at cool temperatures to retain fruit purity before being stopped when the ideal acid and sugar balance was achieved. The wine was then stirred on lees for several months resulting in enhanced texture. It was gently fined, filtered and bottled on the 19th of December 2016.
TOTAL ACIDITY: 5.66gL
RESIDUAL SUGAR: 4.8gL
Grapes for this wine were grown in Hawkes Bay vineyards across a variety of soil types ranging from free draining gravelly soils to silty clay. Low yielding vines with good fruit exposure to sunlight have resulted in excellent flavour intensity and ripeness. Small parcels of Verdelho (9%), Albarino (3%), Guwurztraminer (2%) and Arneis (1%) have been blended into this wine, adding further complexity and interest.