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
Aiming for a classic Alsatian style with a North Canterbury twist, the fruit was harvested in stages during late March and April to achieve a range of ripeness levels. After picking, the grapes were pressed, and the juice fermented in stainless steel tanks at a cool temperature to retain varietal purity and freshness. The wine was then given a short period of ageing on its natural deposit of yeast lees (sur lie), prior to bottling.
The colour is deep lemon, with an inviting bouquet of ripe peach, nashi pear, and lemon curd, underlaid with mixed spice, honeysuckle, and a touch of flint. The mouthfeel is soft and rounded, supported by subtle sweetness and bright acidity that sets up for an impressively lengthy finish. Generous and flavourful yet delivered with finesse.