Imbibe on its own or devour along with whole baked fish with lemon.
Individual parcels of fruit were picked from the Te Awa and Joseph Soler vineyards in Hawke's Bay. The grapes were gently pressed and the juice was briefly settled then transferred to a mix of Oak barrels and stainless steel tanks for fermentation. Selected parcels went through Malolactic fermentation which has added weight and creaminess to the palate. Once the fermentation was complete, the young wine spent eight months ageing in barrel and tank with regular lees stirring undertaken to add richness and texture to the wine.