The grapes are sourced and machine harvested from two sites in the Awatere Valley, one site that is windy and exposed and another which is further inland. The grapes are gently pressed with minimal skin contact. The fermentation lasts for 21 days in stainless steel tanks and is matured for a short period before bottling, no oak barrels are used.
Nose: Aromatic aromas of orange blossom and green pear.
Palate: An abundance of juicy quince and green fruits, delicate hints of sweet spice to compliment the fruit concentration and a rich texture from start to finish which is uplifted by this integrated freshness.