Sourced from a single parcel of fruit from a single vineyard in the thiol rich loamy soils of Marlborough’s Dillons Point area. A combination of both crisp stainless steel and French barriques fermentation conducted at low temperatures to highlight natural freshness and tropical characters.
Palate & Aroma:Lifted aromas of ripe grapefruit framed with blackcurrant leaf followed by a full and round palate bursts with sweet passionfruit with a slightly oily texture. Finishing long with a pleasant lingering acidity.
Harvested: Between 7th – 12th April 2016 Bottled: January, 2017
Winemaker: Chloe Gabrielsen
Brix at harvest: Average 20.5
Residual sugar: 2.4g/L