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 in the cool of the morning to preserve the freshness of the fruit. The parcels of fruit were lightly de-stemmed with whole berries going to open top fermenters for a five-day cold soak to extract colour and tannin. Fermentation involved gentle plunging twice a day to submerge the cap before the young wine was drained off to barrel and tank to rest before spring malolactic fermentation. After 10 months of ageing, the parcels of wine were blended and bottled..