Dark blackcurrant, spice and violet aromatics lead to an elegant mineral infused palate showing vibrancy, depth and poise. It perfectly pairs with venison, beef and creamy sauces.

Winemaking

Hand selected from various specific clones in our single estate vineyard in Gibbston, and hand harvested over six days between 21st April and 1st May 2016.  The fruit was sorted into fourteen very distinct lots and fermented separately in stainless steel open-top fermenters with an average fermentation time of 26 days. 

75% de-stemmed fruit and 25% whole bunch fermentation was done primarily for its contribution to the texture giving roundness, complexity and tannin.  

Indigenous yeast was used to ferment the wines to dryness.  The wines were hand plunged two times a day and spent an average of 25 days on skins to extract tannin, colour and aromatics. 

The wines were then gently drained and pressed 100% to 225L French oak barriques of which 20% were new French oak.  They were then rested and matured for ten months on yeast lees with 100% malolactic fermentation in Spring.  

Enjoy With

Beef cheeks, lamb and mushroom dishes

Please note all rates are in NZD.

New Zealand Delivery

$15 Flat rate (1 or 5 bottles).

Free Freight on all orders of 6 or more bottles.

International Delivery

Shipping to Australia

Airfreight 2-4 weeks

9 bottle Case $104
12 bottle case $119
15bottle case $119

Shipping to Hong Kong

Airfreight 2-4 weeks

9 bottle Case $95
12 bottle case $115
15bottle case $115

Shipping to Japan

Airfreight 2-4 weeks

9 bottle Case $300
12 bottle case $380
15bottle case $380

Shipping to Singapore

Airfreight 2-5 weeks

9 bottle Case $280
12 bottle case $325
15bottle case $325

Shipping to UK

Airfreight 6-12 weeks

9 bottle Case $218
12 bottle case $258
15bottle case $258

Shipping to US

Airfreight 3-6 weeks

9 bottle Case $216
12 bottle case $236
15bottle case $236

We unfortunately do not ship to Alabama, Arkansas, Michigan, Mississippi,
South Dakota & Utah
+$95 per case for Alaska & Hawaii