Four vineyard blocks located in separated sub-regions: Brancott, Fairhall, Ben Morven and Central Wairau Valley.
Mix of free-draining gravel and loam based soils.
Hand-picked from March 19th until April 13th. Fruit was picked over a range of 20.8 to 22.6 Brix, at a point of excellent flavour concentration and acid balance.
Harvested Saturday, March 19, 2016 to Wednesday, April 13, 2016
After gentle pressing, the juice was transferred direct to French oak barriques of which 15% were new. Fermentation was carried out using wild yeast in order to build additional texture and complexity in the wine. After fermentation, the wine rested in barrel for 11 months before blending.
Alcohol : 13.3 %
pH : 3.15
Acid : 7.0 g/L
Closure : Screwcap