Production

The wine is dominated by 50% Awatere Valley fruit, with vineyards located on both sides of the river in three sub-regions. Soils on the south bank are deep silt loams and fertile, while the north bank sites are stony, shallow silt loams, and lighter in structure. A dry and windy climate in this valley leads to small, thick-skinned berries with an emphasis on herbal intensity. Wairau Valley sites in the Rapaura district and the Southern Valleys make up much of the rest of the blend. These are warmer areas, and the soils vary between deep fertile loams, gravelly alluvium and clays. Fruit from these sites is often more tropical, with some ripe citrus characters. Vines are all managed with vertical shoot positioning, and pruned to leave balanced bud numbers and crop levels consistent with individual site capacity. Picking decisions are made entirely on flavour. Skin-contact is minimised and cool fermentations with neutral yeast in stainless steel tanks preserve the crisp, fresh varietal nature of the fruit. These vinification techniques provide a range of flavour profiles from which to blend. With cool ferments to retain freshness, and some tropical components aged on lees for texture and palate weight. The assemblage of this wine has resulted in a multilayered, flavoursome wine.

2014 Production

The wine is dominated by 50% Awatere Valley fruit, with vineyards located on both sides of the river in three sub-regions. Soils on the south bank are deep silt loams and fertile, while the north bank sites are stony, shallow silt loams, and lighter in structure. A dry and windy climate in this valley leads to small, thick-skinned berries with an emphasis on herbal intensity. Wairau Valley sites in the Rapaura district and the Southern Valleys make up much of the rest of the blend. These are warmer areas, and the soils vary between deep fertile loams, gravelly alluvium and clays. Fruit from these sites is often more tropical, with some ripe citrus characters. Vines are all managed with vertical shoot positioning, and pruned to leave balanced bud numbers and crop levels consistent with individual site capacity. Picking decisions are made entirely on flavour. Skin-contact is minimised and cool fermentations with neutral yeast in stainless steel tanks preserve the crisp, fresh varietal nature of the fruit. These vinification techniques provide a range of flavour profiles from which to blend. With cool ferments to retain freshness, and some tropical components aged on lees for texture and palate weight. The assemblage of this wine has resulted in a multilayered, flavoursome wine.

2013 Production

The wine is dominated by 50% Awatere Valley fruit, with vineyards located on both sides of the river in three sub-regions. Soils on the south bank are deep silt loams and fertile, while the north bank sites are stony, shallow silt loams, and lighter in structure. A dry and windy climate in this valley leads to small, thick-skinned berries with an emphasis on herbal intensity. Wairau Valley sites in the Rapaura district and the Southern Valleys make up much of the rest of the blend. These are warmer areas, and the soils vary between deep fertile loams, gravelly alluvium and clays. Fruit from these sites is often more tropical, with some ripe citrus characters. Vines are all managed with vertical shoot positioning, and pruned to leave balanced bud numbers and crop levels consistent with individual site capacity. Picking decisions are made entirely on flavour. Skin-contact is minimised and cool fermentations with neutral yeast in stainless steel tanks preserve the crisp, fresh varietal nature of the fruit. These vinification techniques provide a range of flavour profiles from which to blend. With cool ferments to retain freshness, and some tropical components aged on lees for texture and palate weight. The assemblage of this wine has resulted in a multilayered, flavoursome wine.

2012 Production

The wine is dominated by 50% Awatere Valley fruit, with vineyards located on both sides of the river in three sub-regions. Soils on the south bank are deep silt loams and fertile, while the north bank sites are stony, shallow silt loams, and lighter in structure. A dry and windy climate in this valley leads to small, thick-skinned berries with an emphasis on herbal intensity. Wairau Valley sites in the Rapaura district and the Southern Valleys make up much of the rest of the blend. These are warmer areas, and the soils vary between deep fertile loams, gravelly alluvium and clays. Fruit from these sites is often more tropical, with some ripe citrus characters. Vines are all managed with vertical shoot positioning, and pruned to leave balanced bud numbers and crop levels consistent with individual site capacity. Picking decisions are made entirely on flavour. Skin-contact is minimised and cool fermentations with neutral yeast in stainless steel tanks preserve the crisp, fresh varietal nature of the fruit. These vinification techniques provide a range of flavour profiles from which to blend. With cool ferments to retain freshness, and some tropical components aged on lees for texture and palate weight. The assemblage of this wine has resulted in a multilayered, flavoursome wine.

2011 Production

The wine is dominated by 50% Awatere Valley fruit, with vineyards located on both sides of the river in three sub-regions. Soils on the south bank are deep silt loams and fertile, while the north bank sites are stony, shallow silt loams, and lighter in structure. A dry and windy climate in this valley leads to small, thick-skinned berries with an emphasis on herbal intensity. Wairau Valley sites in the Rapaura district and the Southern Valleys make up much of the rest of the blend. These are warmer areas, and the soils vary between deep fertile loams, gravelly alluvium and clays. Fruit from these sites is often more tropical, with some ripe citrus characters. Vines are all managed with vertical shoot positioning, and pruned to leave balanced bud numbers and crop levels consistent with individual site capacity. Picking decisions are made entirely on flavour. Skin-contact is minimised and cool fermentations with neutral yeast in stainless steel tanks preserve the crisp, fresh varietal nature of the fruit. These vinification techniques provide a range of flavour profiles from which to blend. With cool ferments to retain freshness, and some tropical components aged on lees for texture and palate weight. The assemblage of this wine has resulted in a multilayered, flavoursome wine.

2010 Production

The wine is dominated by 50% Awatere Valley fruit, with vineyards located on both sides of the river in three sub-regions. Soils on the south bank are deep silt loams and fertile, while the north bank sites are stony, shallow silt loams, and lighter in structure. A dry and windy climate in this valley leads to small, thick-skinned berries with an emphasis on herbal intensity. Wairau Valley sites in the Rapaura district and the Southern Valleys make up much of the rest of the blend. These are warmer areas, and the soils vary between deep fertile loams, gravelly alluvium and clays. Fruit from these sites is often more tropical, with some ripe citrus characters. Vines are all managed with vertical shoot positioning, and pruned to leave balanced bud numbers and crop levels consistent with individual site capacity. Picking decisions are made entirely on flavour. Skin-contact is minimised and cool fermentations with neutral yeast in stainless steel tanks preserve the crisp, fresh varietal nature of the fruit. These vinification techniques provide a range of flavour profiles from which to blend. With cool ferments to retain freshness, and some tropical components aged on lees for texture and palate weight. The assemblage of this wine has resulted in a multilayered, flavoursome wine.