Sourced from select vineyards in the thiol rich loamy soils of the Dillons Point area of Marlborough’s lower Wairau Valley. Machine harvested in the cool of the evening and transported immediately to minimise oxygenation. Fermented at low temperatures to highlight freshness and tropical characters
Palate & Aroma: Aromas of ripe grapefruit framed with blackcurrant leaf. Full bursts of sweet passionfruit with an oily texture finishing with a pleasant lingering sensation of seasoned acidity.
Harvested: Between 7th – 12th April 2016 Bottled: January, 2017
Winemaker: Chloe Gabrielsen
Brix at harvest: Average 20.5
Residual sugar: 2.4g/L