Imbibe on its own or devour with seafood such as grilled prawns with fresh lemon.
Fruit was sourced from outstanding vineyards in the Heretaunga Plains and the Ohiti Valley. The grapes were gently Pressed and the juice was settled briefly prior to transferring to tank and stainless steel barrel for fermentation. Each parcel was fermented with different yeast, some to enhance aromatic character and others to provide texture and interest. This includes partial wild fermentation to add complexity. After a short maturation period the parcels were blended and bottled.