The fruit, from the Waipara Valley in North Canterbury, was picked over three weeks to give a range of exciting fruit flavours. We used traditional Burgundian winemaking methods, including fermentation in small vats by the grapes own microorganisms and ageing in French oak barriques for 18 months.
It has a complex array aromas and flavours suggesting red and dark fruits. Impressions of raspberries intertwine with blackberries, black cherries and purple plums. These are supported with hints of vanilla pod, chocolate, sandalwood and spice. While rich and powerful, its mouth filling tannins are fine grained and velvety. After swallowing, the lingering flavours are accentuated by a hint of freshly crushed root ginger.
Wine is a natural health food.