Average weather over flowering resulted in a balanced crop, meaning no further fruit thinning was carried out. This was followed by a cooler than average summer which delayed ripening. Fortunately, a warm dry autumn allowed the grapes to be left on the vines till later in the season, where they were able to achieve the desired level of ripeness.
THE HARVEST AND WINEMAKING
The grapes were sourced from our own Te Hau vineyard on Georges Road. They were left to hang until a brix level of approximately 23 brix was reached, the aim being to add some additional richness in the wine. After gentle pressing of the berries, the free run juice was fermented in stainless steel tanks at cool temperatures and bottled shortly after, to retain its zesty aromas and vibrant fruit character. Winemaking intervention was intentionally kept to a minimum to allow the vintage, variety, and vineyard to express itself harmoniously.
On release the wine is pale lemon in colour. Rising to greet the nose is a feisty melange of citrus, floral and herbaceous fragrances. Grapefruit, lime, and a touch of passionfruit are interlaced with elderflower, fresh-cut grass, jalapeno, and whisp of lemongrass. The palate is well weighted, complemented with racy acidity and a zesty mouthfeel. Juicy and refreshing, the performance closes with a lengthy, crisp finish, demanding an immediate encore.