VINEYARD AND WINEMAKING NOTES
This wine was made from fruit harvested at 25.2 brix therefore extremely ripe. This resulted in very concentrated fruit, coupled with barrel fermentation in 9 months of old oak and ageing with a range of yeasts including wild fermentation created this stand out wine. Another great year following 2013. Hot and dry conditions provided a great platform in which 2014 wines will be remembered
RESIDUAL SUGAR 6.1
REGION Dartmoor Valley – Hawke’s Bay
BOTTLING DATE: 25 January 2016
Eye: Light gold
Nose: Mandarin peel, apricots and honeysuckle.
Taste: Full mouth-feel, off dry structure and complexity. Apricots, creaming soda, banana and honeysuckle flavours accompanied with a gentle spicy oak finish
FOOD MATCH, CELLARING AND SERVICE
Enjoy with seafood (e.g scallops) or creamy strong cheese
Enjoy now or cellar up to 5 years serve lightly chilled.
5 Stars - Winestate 2016
4 Stars - Raymond Chan 2016