Sourced from top vineyards with restricted yields, located in the Awatere, Southern and Wairau Valleys of Marlborough. The vines range in age from 10 to 25 years.
Silt over alluvial gravels
Fermented and aged on fine yeast lees in a combination of concrete egg and seasoned French oak barrels for 6 months.
An abundance of crushed fresh herbs and tomato leaf aromas that mingle with subtle notes of gooseberry, fennel and nettle. Dry and salty to taste, persistent flavors of lime and plum are revealed alongside mouthwatering acidity. The fleshy palate has a lovely creamy texture and a bright, juicy finish.