Description
The grapes for this wine came entirely from our Tantallon vineyard in the Hawke’s Bay. The grapes were harvested from our Tantallon vineyard and transported to our Riverview winery were they were crushed to open topped stainless steel fermentation vessels and inoculated with a range of yeast strains. The ferments were pumped over several times per day until dry and then allowed from 2 to 5 days extended maceration. The wine was then pressed off the skins and some was put to barrel where it was aged for 12 months. The wine was then transported by
