Settled weather in North Canterbury during December provided optimal conditions for flowering. A very hot summer then enabled the fruit to ripen beautifully. Our free draining stony soil helped mitigate the effects of some late summer rain, and the ensuing dry autumn meant the fruit was able to be picked in excellent condition.
HARVEST AND WINEMAKING
After picking in late March, the grapes were gently pressed. The juice was then slowly fermented at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. During this time daily tasting was undertaken to assess levels of acidity, alcohol and residual sweetness, with the fermentation being stopped once the right balance was achieved. At all stages, from fermentation to bottling, the wine was handled very carefully to help it retain a little of its naturally dissolved carbon dioxide. This may result in a small amount of spritzig when first poured, accentuating the freshness and liveliness of the wine.
On release the colour is lemon-straw. Beautiful delicate aromas greet the nose, with mandarin zest, white peach, lime sherbet and pineapple at the fore, interlaced with jasmine, citrus blossom, spicy notes, and a mineral core. The palate is wonderfully weighted, rich and supple, contrasted by bright acidity and a zesty mouthfeel. There is a racy freshness that energises the wine, creating a satisfying tension which compliments its off-dry finish.