VINEYARD: Certified organic fruit was hand-picked from our three vineyards between April 3 and April 21. Grapes were sourced from the upper terraces of the Home vineyard, which comprise varied Waimakiriri type soils of alluvial origin. This was supplemented by portions from the Tatou vineyard which is made up of a mixture of alluvial shingles, and the clay rich Raupo Creek vineyard.

VARIETIES: Sauvignon Blanc (94%) and Semillon (6%)

VINIFICATION: Twenty-five different parcels of Sauvignon Blanc and Semillon from the different vineyard blocks were pressed and then fermented separately so that we had a greater range of options when creating the final blend. The wine was naturally fermented using wild yeast for added complexity and texture, and the Semillon and approximately ten percent of the Sauvignon were fermented in aged French barriques.

The finished wine has an alcohol of 14.0 percent, pH of 3.25, 6.4g/L titratable acid and 2.0g/L residual sugar.

“91 points. Bright yellow. Subdued, pure aromas of nectarine, spices, minerals, licorice and honey. Broad, concentrated, ripe and dry, with a tactile dusty texture to the pineappley fruit. Finishes chewy, savory and very persistent, with uncompromising dryness. Serious stuff.” Stephen Tanzer, Wine Access, September 2011