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Certified organic grapes were hand-picked and whole bunch-pressed before being naturally fermented with wild yeast in old French oak barriques. The wine remained on lees in barrel for 12 months before being blended and lightly filtered before bottling. The nose demonstrates earthy, herbal and dark fruit characters with hints of undergrowth.
The focused palate is concentrated with succulent dark fruits and fine mouth-coating tannins.
Marlborough, New Zealand
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