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No Products in the Cart
Yes: If the item(s) I have ordered sells out, I am happy with a similar or better substitute at no extra cost.
No: Do not substitute any items without my approval
All the fruit for this wine was machine harvEstateed, crushed and gently pressed. No sulphur was added either during harvEstateing or during pressing. This encourages the passive oxidation of any coarse phenolic material and promotes riper fruit characters. The juice was cold-settled for 48 hours, before the naturally clarified juice was racked off and fermented using a combination of French and Hungarian oak. The yeasts selected for fermentation promote fruit expression but also give an underlying textural weight to the wine. After primary fermentation, all of wine went through malolactic fermentation to add to the wines’ complexity and slightly soften the level of acidity. The wine was then allowed to age for 6 months on light lees, to contribute a rounder mouth-feel and texture before final palate fining and filtration.