Predominantly clay, this small block within the Ihumatao Vineyard is located in a wind protected volcanic basin on the edge of the Manukau Harbour. This is also the site of our Auckland Winery.
Following harvesting the grapes were whole bunch pressed. While 55% of the juice went to seasoned two year French oak barriques, the rest fermented in stainless steel tanks. One part of the blend was allowed to ferment naturally, whereas the other part was inoculated with selected yeast strains. Post fermentation, the wine was left on yeast lees for a further six months for maturation.
This unique, distinctive and aromatic wine presents with lifted citrus, mandarin peel, ginger and spice. A mealy, textured and complexing mouthfeel on the palate with a linear acidity, gives length and a memorable finish.