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This vintage’s wine is an interlaced blend of three Wairau Valley vineyard sites and one from the flavor-intense Awatere. The former supplied gooseberry, tropical fruit, celery and fresh-cut herbs while the latter provided green nettles and the support of minerality and crisp acidity.

Classic pale-straw color with rich pineapple, grapefruit, and tropical fruit layers and a touch of herbal “green” sauvignon notes. Multiple vineyard sources allowed the assembly of a blend that showcases fruitiness and refreshing acidity supported by a surprising richness and length of finish.

Classic pale-straw color with rich pineapple, grapefruit, and tropical fruit layers and a touch of herbal “green” Sauvignon notes. Multiple vineyard sources allowed the assembly of a blend that showcases fruitiness and refreshing acidity supported by a surprising richness and length of finish.

Long ‘hangtime,’ as we like to call it in California, was the theme of this vintage as flavors built slowly until our early late March/early April harvest. Grapes were picked in small lugs, only in the cool of the morning, hand-sorted at the winery, and immediately pressed. Following a three-day cold settle, inoculation of select yeast strains initiated the long, cool fermentation, in the low 50°F range. Only stainless steel vessels were used, never any wood, and malolactic fermentation was not permitted.