Crushed and pressed immediately after harvest. The wine was fermented cool in Stainless Steel tanks to retain its fresh aromatic profile before aged on light lees. A bouquet of sandalwood spices behind fresh pear
is followed by ripe orchard fruit, baked apple and warm spice.
Drinking best now and at its peak over the next two to five years.
A perfect match with freshly cooked Marlborough crayfish.