The cool climate nature of this wine is stated by aromas of nectarine, lemon pith and underlying oak. The palate starts strong with stone fruit flavours backed up by a subtle creaminess. Secondary characters of flint and toast help to create interest on the palate while a typical Marlborough acidity draws out the palate with a salivating finish.
Harvesting occurred over a 3 day period with a combination of hand and machine picking. The hand-harvested portions were gently whole bunch pressed while the machine-harvested fruit was destemmed before pressing. The clear juice was racked to French oak puncheons, a combination of 35% new and 65% old, for fermentation and ageing. Yeast strains that promote opulence and fruit expression were used while weekly lees stirring helped to build mouthfeel and partial malolactic fermentation helped to soften the acids. Assemblage occurred in March before final filtration and bottling.