The fruit for this wine is sourced from our home vineyard at Opaki in the Wairarapa. These blocks receive special care during the season with shoot thinning, bunch thinning and hand leaf plucking to ensure a small and intense crop of premium grapes. Absolute commitment to physiological ripeness is crucial.
The focus in the winery is to capture the pure fruit flavours that come from supremely ripe fruit, whilst adding complexity through barrel fermentation, use of wild yeasts (yeast that come in on the grapes from the vineyard) and lees stirring. The wine remains in the barrel on yeast for 10 months to give weight and complexity.