Fruit aromas of quince, lemon, white peach and mango, with a suggestion of ginger and nougat. A powerful wine with concentrated fruit at its core. The natural acid balance is soft lending the wine a full-bodied, long and dry structure.

Viticuluture included vertical shoot positioning and shoot and bunch thinning to restrict yield.  Grapes grew on open canopies with high bunch exposure to sunlight, as Marlborough has the highest sunshine hours in NZ. The result of all of this beautiful sunshine is a a full bodied wine with mouth-filling grip and richness.

Harvesting was entirely hand-picked over four passes before grapes were whole bunch pressed for gentle juice extraction. Fermented with high solids juice by wild and cultured yeasts in wood and stainless steel tanks. Perfect for cellering, this concentrated wine will reward patience and optimum drinking will be 3-7 years from vintage date.