ORIGIN: Wairarapa

CLIMATIC CONDITIONS: warm, dry spring and summer, with some rainfall during autumn

DATE OF HARVEST: 03.  April 2006

HARVEST & VINIFICATION: Partially whole bunch pressed and maceration on skins. Fermentation in different bins under influences of various yeasts and temperatures. Ageing on full lees for 5 months. Racking by gravity to keep maximum freshness of fermentation-CO2.

DATE OF BOTTLING: 24. October 2006

ALC: 13.0% VOL

TASTING NOTES: Citrus, sweet star fruit and melon nose with yeasty, nutty aromas. Medium bodied with grapefruit and pineapple on the palate. 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:  680

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