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: Generous and full, layered wiht grapefruit and blackcurrant, this wine is also underpinned by salt and mineral notes wiht a concentrated long finish.
Harvested: Between 7th – 12th April 2018
Bottled: April 2019
Winemaker: Chloe Gabrielsen