A very moreish wine displaying savoury characters, lifted ripe fruit and a succulent, creamy yet vibrant texture with a touch of toasty sweet oak.
Sourced from selected premium vineyards in Hawkes Bay the fruit was machine picked, destemmed and gently pressed. A press cut was made to separate the free run from the harder pressings, from this process we were able to treat both parcels of wine separately. The juice spent time on oak during fermentation, it was inoculated with X16 and QA23 yeasts and fermented at 14 - 16̴åÁC. After fermentation the wine remained on oak and yeast lees for six months with a portion of the blend being lees stirred weekly to increase weight, texture and complexity. The blend was put together in December 2013 before stabilisation and filtration prior to bottling. The wine required no finings.