Region: Bendigo Hills, Central Otago, New Zealand.
Winemaking: A lot of work is done in the vineyard for this wine. We hand harvested then fermented in a mixture of stainless-steel tanks and older puncheons to build complexity. The wine is made with minimal intervention, hand harvested, whole bunch pressed, and only the free run juice is used - to achieve finesse and provide longevity to the wine. We use a mixture of cultured yeast and wild yeast to impart nuances of flavours and the wine was matured on lees for 6 months to build texture and enhance the mouth feel.
Tasting Notes: Uplifting aromas of pear and hay with soft floral notes dominating the nose. Sweet citrus flavours of nectarine & mandarin come through on the palate before moving through to a touch of savoury spice and finishing with a satisfying round mouthfeel.
Techincal: Alcohol - 14.5%. TA - 6.0g/l. pH - 3.46g/l. RS - 4.8g/L. Contains sulphites. BioGro certified organic.
Winemaker: Allan McWilliams.
"This is beautifully styled and elegantly complex, displaying white stone fruit, rock melon, citrus and poached pear notes with subtle spice undertones. The palate is concentrated and generously weighted, while remaining refined and poised, wonderfully supported by rich mouthfeel and texture, finishing long and attractive." - Sam Kim, 93/100 points
"Estate-grown at Bendigo, the powerful, age worthy 2016 vintage (4.5*) was partly (18 per cent) handled in seasoned oak puncheons. Ripely scented, it is sturdy and fleshy, with ripe, peachy, citrusy, spicy flavours, showing a distinct touch of complexity, and a dry (4.5 grams/litre residual sugar), smooth finish." - Michael Cooper, 4.5/5 stars