This is absolutely outstanding and superb value. The fruit was sourced from a sustainably farmed, grower vineyard in the Omaka sub-region of Marlborough. Hand-harvested into small bins and then whole bunch pressed. Indigenous yeast fermentation; 75% went into two-three year old French oak barrels and the balance to a stainless steel barrel. Full malolactic fermentation. Aged on lees for six-eight months without stirring. Racked to tank in December 2018 and allowed to settle prior to bottling, unfined and unfiltered, in February 2019.
A rather hedonistic nose suggests ripe pears, fresh peach and oatmeal while the palate is taught and chalky with nectarine, pear and iodine notes and a driven freshness. Unmistakably Marlborough for its cleansing hit of salty goodness, this is harmonious, balanced and dry. Like we said, outstanding value and a wine that again breaks the mould.