Wellington Region

A complex nose of white peach, pineapple and lime with warm toasty biscuit aromas to add balance good acid lends to this wines fine length and compatibility with many flavourful dishes.

 Grapes were harvested from three different terroirs on three different occasions. This was done to ensure maximum complexity in the final blend. 

35% of the ripest component was fermented in 100% new French oak. The remaining wines were fermented in stainless steel tanks to ensure balanced, fresh, fruity flavours to complement the oaked portion. All wine components were kept on their lees for 9 months to develop the mouth feel and insure long term age ability.