The fruit was machine harvested from mid to late April. The grapes were gently bag pressed to minimize excessive phenolic extraction and then settled to remove solids. The juice was fermented at cool temperatures with an aromatic yeast strain to capture the vibrant fruit characters that Waipara is known for.
Oak Regime :
Aroma and Palate :
The wine is pale straw in colour with the nose showing floral and white stone fruit aromas.
The palate has concentrated white nectarine and peach flavours and is rich and textural with a fresh, lasting finish.