The majority of this fruit was harvested from our founding Falcon block in the Renwick region of the Wairau Valley. Fermented in tank before moving to French oak barriques for 10 months maturation, where the wine underwent malolatic fermentation giving richness and well balanced acidity.
Palate & Aroma: Orange blossom and hazenut nougat on the nose give way to ripe grapfruit and fresh pear blanced with fine acidity on the palate.
Harvested: Between 20th – 28th MArch 2017
Bottled: November 2017
Winemaker: Chloe Gabrielsen
Brix at harvest: Average 22.3
Residual sugar: 2.5g/l