We are very passionate about this variety. It is relatively new to Waipara, however, it has shown itself to have immense potential.
With little intervention, our winemaking is entirely geared toward expressing the unique landscape in which the fruit is grown.
Fermentation is in small vats with indigenous yeast, and plunged by hand. The wine is then stored in French oak barriques for 10-18 months, during which time it undergoes malolactic fermentation.
Very low cropping levels with the warm days and cool nights characteristic of this region, produce a rich, full-bodied wine with velvety tannins and great finesse.