Imbibe on its own or devour along with a leg of lamb roasted with rosemary and garlic.
After a lovely, warm summer, the parcels of fruit from the Te Awa vineyard were harvested and gently de-stemmed into open topped fermenters. The young wine was drained off and the skins pressed at dryness. After a brief settling period in tank, the new wine went to French oak barrels for secondary malolactic fermentation and maturation. The wine spent 12 months in barrel before being blended and bottled.