Predominatly from Awatere Valley fruit supplemented with small components from Rapaura and Dillons Point. 

The vineyards were harvested over almost two weeks with early (6th April) selective hand picks in mid Wairau Valley vineyards on stony soils with lighter canopies to the 18th April from the more southerly Awatere Valley vineyard. The hand picked fruit was whole bunch pressed with the free run juice run directly to barrel for fermentation. The balance was fermented in stainless steel tanks at relatively cool temperatures using selected aromatic yeast. The nal blend has just under 10% barrel fermented component from large format German oak fuder barrels and small French oak barriques. 

In Marlborough a dry 2015 winter created some concern about the growing season ahead but soil moisture levels were high enough to maintain exceptionally healthy vines. In early December, the average air temperature increased which resulted in a particularly successful owering period. Rain events in January and February ensured that fruit set and berry development conditions were ideal. With increased temperatures from February onwards, it was the perfect sought-after ripening environment that favours avour development, while retaining acidity with the cooler nights. 

Fruit concentration and depth with high note warm citrus blossom orals, snow pea, dry straw, subtle nutty oak in uence. 

Textural fruit intensity with ripe phenolic structure and salivating acidity extending the nish. 

Alc/Vol: 13% | pH: 3.28 | TA: 7.42g/L | Residual Sugar: 5.5g/L