The fruit was hand-picked, then fermented in open vats. Fermentation started naturally with ‘wild’ yeasts, after which the wine was pressed off the skins and aged in oak barrels for 12 months.
Bouquet of sweet cherries and red berries with a fragrant spicy layer on the nose. Subtle licorice and cocoa notes typical of our vineyards. Sweet fruit initially, which drives through the palate to a firm, almost chewy finish. The long linear structure and red-fruited flavors typify a favorable Marlborough vintage.