• Dry style
• Baked pear
• Grapefruit
• Crisp acidity

"Varietal, fruity, lifted, fresh and enticing bouquet and palate of fresh and baked brown pear sand white spices, yellow apples and white nectarine. Crisp and just dry on the palate with an exuberant mouthfeel with white fruits and spices. A touch of citrus peel layers in contrast accentuated by the acidity and youthful charms. Balanced, well made and ready to drink from day of purchase through 2026" Cameron Douglas, Master Sommelier, Jul 2023

Made from 25-year-old vines, the smell of summer jumps from the glass on first inspection; fresh Pacific Rose apples and white flowers are supported by notes of rock melon, manuka honey and wet river stone. On harvest day the skins are macerated in the juice to impart a grapefruit pithy bite to drive focus to the back palate, this combined with good acid drive mimics biting into a crunchy apple. Dry in style, this wine is an honest expression of our Rocky Vineyard and the growing season of 2022 in our appellation.

Cable Bay Vineyards is dedicated to producing handcrafted wines known for their elegance and depth. Taking an Old World approach and combining it with New World techniques, Cable Bay’s vibrant wines are beautifully expressive of the sites upon which they were grown. All of Cable Bay’s vineyards are accredited with SWNZ (Sustainable Wine Growing New Zealand).

Our carefully selected, estate owned site benefits from naturally terraced land, which leads down to the Awatere River. The region is blessed with low rainfall and low vigour soils, predominantly formed from alluvial gravel, which lends remarkable texture and minerality to our wines. The vines are densely planted which causes inter-vine competition, resulting in low yields of top quality fruit.

The grapes were harvested on a cool morning and brought straight into the winery. The fruit was pressed after a period of soaking the grape skins with its juice. This juice was fermented to dryness at cool temperatures using neutral yeast, allowing the varietal fruit flavours and concentration to be fully expressed. The wine was left to develop on light yeast lees for five months, and as a result, has developed lovely brioche characters on the palate. No fining was needed on this wine, which allows the phenolic structure to be articulated. The wine was bottled and rested for 9 months before being released.

Food Pairing: Prawns and summer salads.