ORIGIN: Wairarapa (75%) & Hawkes Bay (25 %)

CLIMATIC CONDITIONS: quite cool summer and autumn withabove average rainfall

DATE OF HARVEST: 22.  March 2005

HARVEST & VINIFICATION: Partially whole bunch pressed and maceration on skins. Fermentation in different bins under influences of various yeasts and temperatures. Ageing on fine lees for 10 months. Racking by gravity to keep maximum freshness of fermentation-CO2.

DATE OF BOTTLING: 03. March 2006

ALC: 13.0% VOL

TASTING NOTES: Sweet starfruit, melon and pineapple nose with yeasty, nutty components. Medium bodied with grapefruit and pineapple aromas. Nice fruit-sweetness, yet dry; good mid-palate volume with a reviving, long finish.

DRINKING TEMPERATURE: 10 ºC

CELLARING: now to 5 years

CASES PRODUCED:  500

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