The block is always hand-harvested. The fruit was whole bunch pressed and commenced ferment in tank. The juice was then run off to oak (one year old French oak) to complete fermentation and maturation. The wine came out of oak after four months, was stabilised and bottled.
Apperance: Very pale in the glass at bottling, but we expect that this wine will pick up pale gold tints with time.
Region / Country: Hawkes Bay, New Zealand