Works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.
Parcels of grapes were harvested from several of our Marlborough vineyards. The majority of juice in the winery was fermented in-tank at various temperatures, and with various yeasts to capture varietal character and build interest. Some skin contact & extended lees stirring before and after ferment.
Rich and full bodied. Floral aromas with stone-fruit and a touch of spice.Download and Print
Various yeast and ferment temperatures
Stainless Steel Tank
4 months on lees
Some skin contact and extended lees stirring before and after ferment.