The wine has beautiful flavours of grapefruit and citrus characters with some white peach undertones. Complex and flinty nose complements the tightly structured palate that shows bright stone fruit and toasted hazelnuts. Good balance from the toasty oak integration that complements the silky texture on the palate. This wine drinks very well on release but will develop and evolve over the next 5-7 years.

We are proud that this wine is Certified Vegan by the NZ Vegetarian Society.


The grapes were picked by machine or hand depending on the block and pressed without sulphur to a stainless-steel vat. The cloudy juice was transferred into 500 litre French oak puncheons for fermentation. Indigenous yeasts were employed for alcoholic fermentation after which, 80% malolactic fermentation occurred. The wine was aged in puncheons on yeast lees for 12 months before racked off its lees ready for bottling.