We are Tangata Whenua – People of the land, intrinsically connected to our whenua that we protect, nurture, and love. With texture and complexity, fruit for this wine is grown using organic practices on our Arapoto block, high above the Awatere River. Punchy aromatics, herbaceous, uniquely Awatere.
Sustainably grown grapes using organic practices were harvested after near-perfect flowering conditions with a warm January followed by a very wet, challenging February. Rigorous canopy management and fruit thinning ensured ripe, clean fruit for harvest in April.
The fruit was harvested using a modern machine harvester in the early morning when the grapes were cool, then pressed into stainless steel tanks for cold settling, before being gently racked and inoculated with a select yeast to naturally enhance the aromatic and flavor profiles of the wine. The fermentation was carried out at a cool temperature lasting 21 days until cool stopped, the wine was left to settle on yeast lees for a short period before being racked again into stainless steel tanks for maturation, ready for bottling without the need for fining.
Aromas of tomato leaf and fresh tropical fruits. A full palate of passionfruit, guava, grapefruit, and hints of herbaceous nettle. Mouth-watering minerality and intense fruit concentration. Fresh, juicy, and persistent finish.