The grapes for this wine were sourced from three of our Hawkes Bay vineyards – Riverview, Tantallon, and Kinross.
This wine was blended from several batches, some of which were fermented in stainless steel and then transferred to barrel; others were barrel fermented. In each case, the grapes were machine harvested and taken to our Riverview winery in Hawke’s Bay. There they were pressed and the juice transferred to barrel or tank and inoculated with a variety of yeasts including X16 and Prise de Mousse. Approximately 80% of the wine was subject to malolactic fermentation. Following barrel maturation, the wine was tankered to our Katikati Winery for final finishing and bottling.