Vineyards
– The McKenzie vineyard is located in Waipara close to the winery. The vineyard is a free draining terrace site. The average age of vines varies from 16 years or older.

Wine Making
– All hand harvested in late April and early May
– Harvest brix ranged from 22-23 brix [% sugar]
– Fermentation was in small vessels [1500L] 3 day cool soak, inoculated with yeast,
fermentation varies from 4-6 days peaking at 32 C then allowed 7-10 days on skins. Some components were given extended skin contact up to 28 days.
– Pressing was in traditional Basket Press
– Cooperage was a mixture of French barrels ranging in age from new to 6+ years. Duration is approx 18 months
– Malo lactic [ML] fermentation is natural starting in Spring and the wine is racked and has a SO2 addition once ML complete.
– Bottling is through 1 micron filter

Bottle Details
– Alcohol 13.0 % by volume
– Acid is 5.5 gm/L [as tartaric]
– Volatile Acidity is 0.45 gm/L
– Residual Sugar is < 1 gm/L