New Zealand

Fruit was harvested during the cooler night and early morning temperatures. Grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48-72 hours then racked and inoculated with yeast. Fermentation was carried out in stainless steel tanks at a low temperature to preserve freshness. At the blending bench, only components presenting a true expression of their vineyard site were considered. Learn More