Harvested exclusively from our very own Eyrie vineyard nestled in the clay rich soils of the southern Waihopai Valley. Pressed immediately after harvest before a cool fermentation in stainless steel to retain its fresh aromatic profile. Aged gracefully on light lees in large format casks for added texture.
Palate & Aroma: A bouquet of sandalwood spices behind fresh pear. Elegantly structured with echoes of ripe pears and baked apple finishing with notes of mulled spice.
Harvested: Between 7th – 12th April 2016 Bottled: January, 2017
Winemaker: Chloe Gabrielsen
Brix at harvest: Average 22.5
Residual sugar: 1.4g/L