Vinification details

After a gentle pressing, the juice was settled and racked to stainless steel tanks, where it went through a controlled fermentation using French yeasts. The wine then spent a good time on lees to add a real depth of flavour and palate weight to the wine. The wine was cross flow filtered and prepared for bottling under screwcap to maintain freshness and quality.

Vintage conditions

The 2019 season was a return to a normal hot, dry summer summer which gave a slightly less than ‘normal’ crop, due to unsettled weather during flowering in December, and led to an early harvest. Flavours developed steadily during the ripening period, and the fruit was picked in parcels as the different blocks reached maturity. The grapes were machine harvested at night when the fruit temperatures were lower to capture and maintain the fruit freshness.

Vinification details

After a gentle pressing, the juice was settled and racked to stainless steel tanks, where it went through a controlled fermentation using French yeasts. The wine then spent a good time on lees to add depth of flavour and palate weight to the wine. The wine was cross flow filtered and prepared for bottling under screwcap to maintain freshness and quality.

Vintage conditions

The 2018 season will be remembered for being the hottest overall summer since records began in 1931, but also for being the wettest summer on record which created very strong vine growth during the season and a really early harvest. The flavours developed steadily during the ripening period and the fruit was picked in parcels as the blocks reached maturity. The grapes were machine harvested at night when the fruit temperatures were lower to capture and maintain the fruit freshness.

Vinification details

After a gentle pressing, the juice was settled and racked to stainless steel tanks, where it went through a controlled fermentation using French yeasts. The wine then spent a good time on lees to add depth of flavour and palate weight to the wine. The wine was cross flow filtered and prepared for bottling under screwcap to maintain freshness and quality.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Vintage conditions

The 2017 season will be remembered for being a very challenging harvest, with dull conditions and poor temperatures leading up to the harvest which started in the first week of April with fruit cropping levels at normal levels. The flavours developed steadily during the ripening period, and the fruit was picked in parcels as the blocks reached maturity. The grapes were machine harvested at night when the fruit temperatures were lower to capture and maintain the fruit freshness.

Vinification details

After a gentle pressing, the juice was settled and racked to stainless steel tanks, where it went through a controlled fermentation using French yeasts. The wine then spent a good time on lees to add depth of flavour and palate weight to the wine. The wine was cross flow filtered and prepared for bottling under screwcap to maintain freshness and quality.

Vintage conditions

The 2016 season will be remembered for being a very warm and dry season, with an ‘average’ start to harvest in the first week of April. Fruit cropping levels were above normal levels, so crop reduction was carried out in some areas to balance the vines. The weather at harvest was fine at the tail of a very dry growing season. Great flavours developed steadily during the ripening period and the fruit was picked in parcels as the blocks reached their optimum maturity.

Vinification details

The grapes were machine harvested at night when the fruit temperatures are lower to capture and maintain the fruit freshness. After a gentle pressing, the juice was settled and racked to stainless steel tanks, where it went through a controlled fermentation using French yeasts. The wine then spent a good time on lees to add a real depth of flavour and palate weight to the wine. The wine was cross flow filtered and prepared for bottling under screwcap to maintain freshness and quality.