Vineyard Description This wine was blended from fruit sourced in Gisborne, Hawkes Bay, Auckland, Marlborough and Waipara. These vineyards are meticulously managed with high emphasis placed on ensuring optimum crop levels of between 3-4kg per vine with sufficient bunch exposure. Various canopy management techniques are employed to produce flavoursome, ripe and clean fruit at harvest. Winemaking Each vineyard was harvested separately, destemmed, crushed and chilled to 6˚c upon entering the press. To aid flavour extraction, the skins and free-run juice were held for a skin contact period of two to four hours prior to being gently pressed. The resulting juice was cold settled then racked clean and inoculated with aromatic yeast strains. Cool fermentation techniques were employed to promote fruit aromatics and intensity. Ferments were tasted daily and stopped to retain some natural residual sugar, enhancing mouth feel and richness. The wine was then blended, lightly fined, cold stabilised and filtered prior to bottling. Winemaker's Comment This wine shows delicate and classic varietal aromas of rose petal, quince and ginger spice. The palate reveals similar flavours, delivered with a seamless texture and balance. Serving Suggestion This wine complements many food dishes including Asian and Indian cuisine. 
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