Imbibe on its own or devour along with pulled pork sliders.
The fruit was selected from vineyards spanning the different sub regions of Marlborough and picked quickly in the cool of morning for crushing at the winery. The parcels of fruit were lightly de-stemmed to open topped fermenters, cold soaked on skin for five days extracting colour and tannin. Fermentation was largely with natural yeasts, the must being re-submerged twice per day until completion. The young wines were drained and pressed off skins to barrel. After 10 months maturation the wine parcels were blended and then bottled.