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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.
Marlborough, New Zealand
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