The fruit for this wine was grown in two vineyards in the Dartmoor region of Hawkes Bay. The soils here are predominantly stony loams over old river terrace beds. A combination of Mendoza and Clone 6 provide differing flavour profiles, which helps us to increase the complexity of the finished wine. These vines are relatively mature, and are cropped at low yield levels to give intensely flavoured grapes.
The focus in the winery is to capture the pure fruit flavours that come from the vineyard, whilst adding complexity through our winemaking efforts to produce a multi-dimensional wine. This is achieved by using a mixture of tank and oak fermentation of the juice, making use of a combination of cultured and wild yeasts. The wine remained on yeast lees for 5 months before being racked and fined.