Description
The grapes for this wine were harvested in our Kuranui vineyard in the Awatere Valley, Marlborough. The juice was transported by road tanker to our Katikati winery where a portion was fermented in stainless steel tanks at around 14°C using predominantly X5 & Delta yeast strains. Another portion was fermented in older barrels which were stirred regularly to allow for lees contact. Following fermentation the wine was blended, protein stabilized, cold stabilized, filtered and fined.
