Tasting note
Bright and fragrant, with spice and herbs on the nose, red cherries in the mouth and a welcome touch of salinity on the finish.
Viticulture
The large majority of the fruit comes from the clay-rich hillside of the Raupo Creek Vineyard, which is located in the Omaka Valley. A small portion comes from the Noa vineyard grown on Waimakariri alluvial soils, located in the Wairau Valley.
Vinification
Hand-picked and destemmed fruit cool soaked. Fermented with wild yeast, hand-plunged daily. 4-5 weeks on skins, then aged in French oak barriques for 11 months. Natural malolactic fermentation, lightly filtered, unfined before bottling.
Food Match
Try with butterflied lamb or chargrilled steak. A versatile option for vegetarian cuisine too. Try paired with wild mushroom risotto, beetroot based salads or roast vegetable medleys.