Inviting aromas offer an abundance of ripe stonefruits layered with rich tones of toasty vanilla and caramel butterscotch with a mealy touch. Juicy stonefruit and tropical flavours are combined with mealy, creamy layers all warmed with French oak. Partial wild and malolactic fermentations along with extended lees maturation in barrel have added extra complexity and texture to the wine. The palate is stunningly smooth and plump with a gentle balance and bright acidity infusing with the wine’s mealy characters. With the nectarine, honeycomb and hints of lime, it’s scrumptiously rich and complex with a graceful character and beautiful length.
The fruit for this wine comes from three unique vineyards in Marlborough’s Southern Valleys. The grapes were harvested carefully by hand and machine then taken to the winery to be fine-tuned into liquid gold. The fruit was whole cluster pressed and put directly into French oak barrels for indigenous ferment on light solids. The yeast lees in the barrels were stirred frequently over a 9 month period to add body and complexity, and the wine underwent partial malolactic fermentation stabilising the wine. After its extended nap in the barrels, the fruit parcels were pumped back into tank and the resultant wine was bottled.