Description
Region: Rapaura, Wairua Plains, Marlborough, New Zealand.
Winemaking: The fruit was carefully hand-picked, sorted, destemmed, and then fermented in small, open top vessel with indigenous yeast. Daily pige'age was done by hand and after 3 weeks on skins the wine was gently pressed, settled, and aged in seasoned oak. A natural spring malolactic fermentation occurred and after 14 months e'levage the wine was racked and bottled unfined and unfiltered.
Tasting Notes: Aromas of violets, red currents, cacao nibs and dried tobacco. A vibrant palate with a chocolate silkiness, chalky mouth coating tannins, and a lengthy savoury finish.
Technical: Alcohol - 13.5%. pH - 3.6g/l. TA - 5.4g/l. RS - Dry. Contains sulphites. BioGro certified organic and vegan friendly.
Winemakers: Allan McWilliams & Jordan Hogg.