The fruit was harvested in excellent condition from our certified organic Headwaters Vineyard near Renwick in Marlborough’s Wairau Valley. The grapes were crushed into open top vats and after a period of cold soaking fermented with frequent plunging of the cap. After a period on skins after primary ferment the wine was moved to 225L oak barriques to undergo malolactic fermentation and mature for 7 months. After that the wine was blended, lightly fined and bottled in late March.
TA 5.8 g/l
Residual sugar Dry