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A small parcel of handpicked grapes from our Whenua Matua vineyard in Nelson were transported to our modern winery located in the Awatere Valley, Marlborough.
Once at the winery the grapes were gravity-feed into the press, with the resulting juice settled in stainless steel tanks. Clear juice was then transferred to a temperature controlled tank for a cool fermentation with carefully selected strains of aromatic yeast. Once the ferment was complete, the wine was racked off yeast lees and left to mature in tank for around two months before being filtered ready for bottling in late July. The wine was then held in bottle for another further ten months to develop further complexity before release.
