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 vineyards with heavier soils add weight to the wine, whereas the lighter soils bring varietal aromatics. 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.
TA: 5.0 g/l
Residual Sugar: 3.4 g/l
Beautiful aromas of ginger, pear and white nectarine with a little green apple in the background. The palate is big rich and succulent with driving fruit - ripe apples, pears and stone fruits. Ginger and a hint of red berries that linger. A generous, warm embracing mouthful.Download and Print
2/15 & Unknown
Various yeast and ferment temperatures.
Tank and barrel (5% old oak)
Average: 21.05 Brix; pH 3.52; TA 6.7g/l
4 months on lees.
Some skin contact & extended lees stirring pre-ferment.