After an extended hang time, the grapes were picked with a portion of noble botrytis and a ripeness of around 25 Brix. The free run juice was then fermented slowly at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. Alcoholic fermentation was left to continue until a residual sugar level of around 5 g/l was achieved. At all stages, the wine was handled very carefully to help retain a little of its natural carbon dioxide. This has resulted in a small amount of spritzig, which adds extra liveliness to the wine and accentuates its freshness.
The colour is lemon-straw. On the nose there is an abundance of citrus, in particular the orange zest that is such a regional feature of North Canterbury Rieslings. There are also aromas of apricot, ginger and spice. The long hang time and influence of botrytis has resulted in a wine that is rich and full bodied, with ripe phenolics that add structure and length. It is mouth filling, yet balanced with refreshing acidity and a dry finish.