Unsettled weather over flowering resulted in a lighter than average set, meaning that no further fruit thinning was necessary. A classic North Canterbury summer then enabled this smaller crop to ripen beautifully. Accelerated maturation allowed harvest to take place slightly earlier than usual, and favourable autumn weather ensured the grapes were picked in perfect condition.
The Harvest and Winemaking
The grapes were picked in separate batches during April, the aim being to produce a spectrum of ripe yet zesty aromas and flavours in the finished wine. After gentle pressing of the berries, the juice was fermented in stainless steel tanks at cool temperatures to help the wine express its varietal purity. It was subsequently kept on its natural yeast deposit (sur lie) for a short while before bottling, in order to help fill out the mid-palate and add extra complexity.
The wine is pale lemon in colour, with vibrant tropical fruit aromas of passionfruit and lychees. Layered beneath there are hints of gooseberry, citrus and dried herbs. The palate is generous, yet remains fresh and lively, with a satisfying crisp finish. Favourable vintage conditions have added richness and texture to the wine, while still retaining its classic zesty freshness.
Wine in moderation is a natural health food.