• Dry style
• Green apple
• Citrus & lime
• Lively acidity

"Fermented by indigenous yeasts in oak puncheons. Dry, crisply refreshing Chenin Blanc with green apple, lime, citrus, saline and oyster-shell flavours supported by attractive, lively acidity. Good now but should age well" Bob Campbell, Master of Wine, Real Review, Aug 2020

"Wrekin Vineyard is a gently sloping, north facing, organically certified slice of wine real estate in Marlborough’s southern valleys. It’s named after an historic English hill and it’s home to the Chenin Blanc grapes that go into this crisp, refreshing, dry, zesty white. It has less than 2 grams per litre of residual sugar (making it bone dry) and it’s medium to full bodied, thanks to being made from hand harvested, whole cluster pressed grapes, which were fermented on lees, with about 30-40 per cent of the barrel ferment in old barrels. Winemaker Simon Waghorn is still on the fence about the use of barrels in Chenin Blanc since he loves the tight focussed purity of fruit that characterises the Chenin grape, but what can I say? I am a long term fan of this wine for good reason – it’s a stunner, thanks to its fresh vibrancy, barrel or not" Joelle Thomson

The 2017-2018 growing season was the warmest since the first grapes were planted in Marlborough in 1973. Temperatures were 1.1 degrees over the long-term average. It was wetter than normal January through March and made tricky by three extended rain events. A dry period between late February and late March helped the grapes get through in reasonable condition, and the health of the canopies ensured good flavour development.

The fruit was handpicked, whole cluster pressed, and only the cuveé juice retained for fermentation in stainless steel and old barrels. The combination of cultured and wild yeast, fermentation on light grape solids and lees stirring has added texture to the palate, and interesting complexity to the nose. The delicate fruit handling has given the wine a racy and crisp structure. Bottled 20th November, 2018.