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The fruit is whole-bunch-pressed and lightly settled. Wild yeast is used for fermentation, and at around 10 brix, the wine is transferred to older French barriques to finish fermentation and to mature on yeast lees for around 6 months. The nose exhibits notes of gently spiced orchard fruits, hay and ripe white peach. The palate is textural, with layers of soft stone-fruit, savoury warm brioche and a refreshing dart of preserved-lemon acidity.
Certified organic and biodynamically grown.
Suitable for vegetarians and vegans.
No dairy products or eggs used during production.
Inspired by Michael Seresin’s own connections and interests, we are a new world winery with an old world approach – we are in no hurry when it comes to our wines. We let the wild yeasts that live in our vineyard ferment the grape juice into wine. Working this way does take a little more time, but we get wines with added savouriness and with more mouth watering textures and flavours. They also show a unique sense of place. We let all our wines spend time in barrel or bottle before release. Good things come to those who wait.
Michael Seresin is the cinematographer behind movies such as Harry Potter and the Prisoner of Azkaban, Gravity, Midnight Express and Angela’s Ashes.
Read more via Michael Seresin’s IMDb page
Marlborough, New Zealand
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