Fruit is sourced from a mixture of vineyards located in the Wairau, Omaka and Brancott valleys. Grapes are harvested in the cool of the early morning over a range of 21 – 23 brix. Free run juice is cold settled over 48 – 96 hours before being racked to stainless steel tanks for fermentation with selected yeast strains. A small percentage takes place in old French oak barrels. The wine is then aged on light lees post fermentation for a period of around 4 months to gain palate weight and texture. Meticulous grape selection and cold fermentation contribute to an abundant spectrum of stonefruit and tropical aromas. Extended lees contact adds depth, texture and balance to the palate. Bursting with tropical aromas of passionfruit and nectarine. Also displaying hints of nettle, tomato leaf, broom and herbal notes. A luscious palate showing an abundance of grapefruit, peach and fresh minerality. Well balanced with crisp acidity and a delightfully long finish.