Unsettled weather over flowering resulted in a lighter than average set, meaning that no further fruit thinning was necessary. A classic North Canterbury summer then enabled this smaller crop to mature beautifully. Accelerated ripening allowed harvest to take place slightly earlier than usual, and favourable autumn weather ensured the grapes were picked in perfect condition.
THE HARVEST AND WINEMAKING
After harvest in early April, the grapes were crushed and then left in contact with their skins for a short time to mascerate. Following pressing, the juice was transferred into old oak puncheons, where it was left to ferment naturally. The wine was then matured for approximately 3 months in these barrels prior to bottling.
The wine is lemon-straw in colour, with intense varietal aromas of lychee, quince, ginger, honeysuckle and spice. The palate is rich and unctuous, yet there remains a lively freshness and vibrancy. Pre-ferment skin contact has added structure and ripe phenolics, giving the wine satisfying length and balancing its off dry finish.