The vineyards selected for this wine are Huia Rapaura vineyard and Rose family Kennedy vineyard.

The grapes were hand-harvested, whole bunch pressed. Juice was racked off to barrels for fermentation where a warm, fast ferment was encouraged. Base wine underwent full malolactic fermentation. Aged on gross lees in neutral French oak for 14 months. Wine is put on tirage where yeast and sugar is added before bottling. Second fermentation occurred in bottle and the wine aged on lees for a further 20 months. Hand riddled over 5 weeks and disgorged on 6th December 2021.

Senses

Sight: cured salmon pink.

Smell: Strawberries, cherries and baked bread.

Taste: Fresh, wild strawberries and strawberry shortcake with a crisp finish.

Food Matches: Goats cheese platters. Saffron risotto. Proper Crisps with Marlborogh Seasalt