Primarily harvested from the mature vines on our loam rich Talon block in the dillons Point Sub region of Marlborough. Upon harvesting, all grapes are transported and pressed to minimise skin contact and retain freshness. Cool fermented in stainless steel for added vibrancy and crispness
Palate & Aroma: Flinty nettle and bold passionfruit make way to ripe tropical palate wiht a lingering note of mandarin and subtle capsicum against a balanced acidity.
Harvested: Between 7th – 28th April 2018
Bottled: November 2018
Winemaker: Chloe Gabrielsen
Brix at harvest: Average 21.5
Residual sugar: 3.2g/L