Region: Central Otago
The grapes for this wine were grown right in the heart of the Central region. A mixture of Dijon clones, the vineyard is planted in a very low rainfall area of 20-30cm per annum with semi-arid soil which promotes vines with a small canopy, deep roots, resulting in small concentrated berries with maximum colour and flavour. When fermentation began the must was hand plunged in small open top fermenters before being pressed off into French oak barriques for nine months maturation, prior to blending, fining and bottling.
The resulting wine is deep rich ruby colour. Darkly robust with ripe spice and plum characters, concentrated and firm. Full bodied yet supple with real depth and complexity.
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