Description
The grapes were sourced from a single organic vineyard in the Southern Valleys of Marlborough. The vines were low yielding giving great concentration of flavor. The grapes were lightly crushed and pressed while still cold, retaining their pure flavors. The wine was fermented in oak allowing subtle texture and complexity to be added. Natural yeast fermented the wine slowly to keep the softness and texture of the wine. It was aged on lees in oak with minimal intervention.