• Dry style
• French oak
• Green apple & lemon
• Crisp acidity

"Elegantly expressed and delicately lifted, the bouquet shows grapefruit, green apple, lemon peel and white stone fruit aromas. The palate is juicy and focused, and delivers fine texture and linear mouthfeel, brilliantly structured by crisp acidity. The wine is beautifully fine and well balanced, and finishes long and mouth-watering" Sam Kim, Wine Orbit, Nov 2017

"Bright, pale straw-yellow colour with slight green hues, lighter on the rim. The nose is fresh and firm with aromas of white and yellow stonefruits, and white florals with subtle notes of herbs and minerals. The nose shows good depth and is refreshing and thirst-quenching. Dry to taste and medium-bodied, the palate has a good concentrated core of white stonefruits and white florals with waxy mineral notes, along with herb and nutty detail. The mouthfeel is firm and features the concentrated core which is enlivened by brisk acidity, the wine flowing along a dry-textured line, carrying to a firm and taut, dry finish of stonefruits, florals and minerals. This is a firmly concentrated dry Albarino with white stonefruit, floral and mineral flavours on a brisk palate. Match with seafood and Asian fare over the next 3-4 years. From 7 y.o. vines, 60% tank-fermented, and 40% hand-picked fruit and indigenous yeast fermented in seasoned oak, to 13.0% alc. and 2.7 g/L RS, the wine aged 10 months in oak with light lees contact and 60% MLF" Raymond Chan, Jun 2017

It is 100% Albariño, Single Vineyard, from the winemakers family vineyard in the Awatere Valley, Marlborough, New Zealand. 

The weather at harvest was fine at the tail of a very hot, dry growing season. Great flavours developed steadily during the ripening period, as the fruit reached its optimum maturity. 40% of the grapes were hand harvested by a keen group of pickers and 3 days later the balance was machine harvested at night when the  temperatures are lower - to capture and maintain the fruit freshness. The hand-picked fruit was whole bunch pressed on a gentle cycle. The juice was sealed, chilled and racked to old French barriques for 10 months, then fermented using the wild yeast strains from the vineyard on skins. The balance was gently pressed and transferred to stainless steel tanks, where it went through a controlled fermentation. The wine then spent a good time on lees ensuring a depth of flavour and palate weight.

The hand-picked fruit was whole bunch pressed on a gentle cycle, the juice was seiled, chilled and racked to old french barriques, and then fermented using the wild yeast strains from the vineyard on the skins. The balance was gently pressed and then transferred to stainless steel tanks, where it went through a controlled fermenta7on using french yeasts. The wine then spent a good 7me on lees to add a real depth of flavour and palate weight to the wine. The wine was cross flow filtered and prepared for boiling under screwcap to maintain freshness and quality. Seasoned for 10 months in old french barriques.

Food Pairing: Fine seafood, chicken dishes and salads, or simply drink for pleasure!