• Dry style
• Partially barrel-fermented
• Grapefruit & citrus
• Crisp acidity

A complex wine displaying fresh citrus, grapefruit and bell pepper on the nose. The richly textured palate features fresh citrus, crunchy Jalapeño with an underlying herbaceous character and minerality, all bound by a crisp acidity that leads to a lingering finish. Though made to drink whilst it is young and vibrant, this wine may be cellared for up to three years to develop further complexity.

This wine was 100% machine harvested, using the new Pellenc fruit sorters. Each component was crushed to presses leading to greater aromatic fruit expression. Fruit was bag pressed “all in” to maintain moderate solids then fermented slowly at cool temperaturesto retain the very distinctive regional and varietal characters Marlborough has become famous for. A percentage of the blend was fermented in French Oak Cuves to enhance mid palate texture and complexity while the balance was fermented at cool temperatures in stainlesssteel with cultured yeastto capture the distinctive Awatere characters. All components were left on full fermentation solids until blending occurred, encouraging not only some lees complexity in the final blend but further enhancing the texture of the wine. After fermentation, the various Cuve and tank components were tasted and blended deliver aperfect harmony of aroma, flavour, structure and body.

New Zealand had ideal growing conditions leading into harvest with average crops and clean, intensively flavourful fruit with early budburst across all the wine regions. A slightly wetter December ensured healthy vines leading into the growing season and a drier than normal January and February created perfect conditions for veraison and grape ripening through to the start of harvest. Cooler nights in late February and March also helped lock in the natural acidity and freshness to the fruit.

Food Pairing: This punchy wine will resonate with equally tangy foods such as salads featuring asparagus, fennel or fresh tomato dressed with a vinaigrette. Add goats’ cheese or avocado for extra richness. Seafood of all kinds will be a great match, especially freshly steamed mussels in a garlic and white wine sauce topped with a wedge of lemon and fresh parsley served alongside warm baguettes.