The fruit for this wine was harvested primarily from our Eyrie vineyard, nestled in the clay rich soils of the Waihopai Valley. A blend of three clones with elements of whole bunch berries for enhanced aromatics. Hand plunged daily, before maturing in new and seasoned French oak barriques.
Palate & Aroma: Perfumed floral aromatics with balanced spiced cherry follwed by silky milk chocolate tannins framing a ripe cherry palate. Finishing with subtle oak spice and balanced acidity
Harvested: Between 7th – 28th April 2017
Bottled: November 2017
Winemaker: Chloe Gabrielsen
Brix at harvest: Average 21.2
Residual sugar: 4.2g/L