Pure fruit aromas of nectarine and citrus, complemented by delicate floral and savoury notes. Generous on the palate with a delicious dollop of peaches and cream and finely integrated French oak. Grapes were carefully hand harvested in the early hours of the morning. After gentle whole-bunch pressing the juice was fermented in a mix of new and old French oak barrels with a small portion in stainless steel. Free run was kept separate from the pressings and 80% was fermented with cultured yeast. The barrel portion of the blend went through full malolactic fermentation. After 10 months the wine was blended and left to settle before bottling on the Wairau River Estate.