Marlborough

The nose displays a lovely mixture of citrus and stonefruit aromas with floral/spice notes adding complexity.The palate is light and freash with zingy acidity and a long clean finish.This wine has just enough residual suger(6g/L) to balance the wine's acidity whilst remaining crisp and dry.

Enjoy in moderation with white fish dishes

Marcus Wright / Rebecca Wiffen.

The free run juice was fermented separately in stainless tanks with neutral yeasts.Fermentation was performed at low temperatures to retain the intense citrus,aromatic characters produced from this variety.

Sourced from Marlborough's Waihopai Valley.the 2006/2007 growing season started with poor weather over flowering that limited vineyard yields.Summer progressed in typical fashion with fine,dry weather that led into the very important sunny,warm day - cool night patterns over the harvest period.The fruit was harvested in excellent condition with high acidity and no botrytis.

As this wine ages it will develop complex toasty character and will evolve nicely over the next three to four years.

Alcohol: 12.5 % pH: 3.10 Residual Sugar: 6.0g/L Total Acidity: 7.2g/L Brix: 20.7 - 21.5