Hand made in Marlborough, New Zealand.
Sauvignon Blanc.
Cool stainless steel ferment with selected yeast strains to enhance aromatic intensity. Short maturation on lees to increase weight and mouthfeel.
A true expression of Marlborough Sauvignon Blanc. Bursting with passionfruit, guava and lemon zest. The palate shows hints of wild nettle, tropical fruits and a lingering mineral finish.
Enjoy with freshly speared marari (butterfish) or koura(crayfish).
Chardonnay.
Hand picked and whole bunch pressed. The juice was lightly settled overnight and then transferred to a mixture of french oak barriques and puncheons for fermentation 20% of which were new. The wine underwent natural malolactic fermentation in the spring and was racked to tank in February prior to bottling in March.
A complex and concentrated chardonnay, this wine has a citrus core with notes of lemon curd and lime complemented with riper fruit notes of nectarine and peach. Layered with hints of toasted oak, vanilla and roasted nuts, the wine has a natural fruit sweetness which balances the acidity and gives a long pure finish.
Delicious with sautéed wild mushrooms, barbecued whole snapper or chicken and leek pie.
Pinot Noir.
Hand harvested. 15% whole bunch to increase aromatic intensity and freshness. Wild fermentation, 24 days on skins. Aged in French oak barrels, 10% new.
Elegant, pretty, concentrated. Red cherry, doris plum and raspberry notes complimented with wild herbs and a silky palate.
Enjoy with wild venison or boar hunted from the valleys and mountains around Marlborough.