Description
All of the fruit for this wine was sourced from our Kuranui vineyard in the upper Awatere Valley in Marlborough. The grapes for this wine were transported to a contract facility for dejuicing and settling. The clear juice was transported by road tanker to our Katikati winery, where it was fermented in stainless steel tanks at around 12°C using X5 and EC118 yeast strains. Following fermentation the wine was blended, protein stabilised, cold stabilised and fined.
