Both hand-picking (13%) and machine harvesting (87%) were used. The hand-picked components were gently pressed in our cocquard press, using champagne-style cycles, to provide mineral tightness and longevity to the wine. The majority of the handpicked fruit was then wild fermented at warm temperatures to aid textural complexity, enhance stone fruit flavours and add savoury interest to the nose. The machine harvested components were crushed to bag presses for greater aromatic fruit expression. The free-run juice was then fermented slowly at cool temperatures to retain the very distinctive regional and varietal characters Marlborough has become famous for. 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.
5% of the blend was fermented and matured in new puncheons, which due to their larger surface area add a more subtle oak character to the wine when compared with wine fermented in barriques.
Another 5% was fermented in 4000 litre oak foudres that enhances wine texture without adding a noticeable oak signature.
Aroma and Palate
The range of winemaking techniques has resulted in a complex wine displaying intense passionfruit, white peach and guava characters on the nose, with a touch of smoky oak.
The palate is richly textured with grapefruit and stone fruit characters, in addition to a wonderful minerality all bound together by a crisp acidity and a lingering finish.
Cellaring and Food Matching
This wine is perfect with, Marlborough clams and green-lipped mussels or cold smoked salmon.
Though made to drink whilst it is young and vivacious, this wine may be cellared for up to three years to develop further complexity.