The fruit for this wine was sourced entirely from the certified organic winery block vineyard in Brightwater, Nelson. It is made from selectively hand-picked Pinot Blanc harvested on 30 March 2016 at 22.6ºBrix.
The grapes were whole bunch pressed and the juice allowed to settle. Both a stainless steel tank and barriques were used for fermentation – 70% of the ferment took place in tank and the remainder in both oak and acacia barriques.
After fermentation was complete, the wine was aged on gross lees for 8 months. The blended wine was then filtered and bottled on 20 March 2017.
Residual sugar: 2 g/l Titratable acidity: 5.9 g/l pH : 3.27 Alcohol: 13.2%
An expressive aromatic wine with well-rounded white fruit and citrus flavours, lees complexity and a lingering fresh finish. The concentration and balance of the wine suggest that careful cellaring will be rewarded.