The fruit for this wine comes from a small parcel in the Byrne Vineyard, located in the Conder’s Bend area of Marlborough. The vines are managed organically and are planted on the gravels that would have been a river bed only a century or so ago. The stony soils provide both drainage and heat retention which is essential for this cooler site. By nature this vineyard gives wines that are finely structured and have great elegance.
In the winery the grapes were destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. The grapes were then fermented solely with indigenous yeasts offering a wide variety of flavours and helping us to attain great texture.
During fermentation the skins and juice were hand-plunged on average three times per day. When finished the wine was taken straight to French barriques where it sat for 11 months. The wine was then gently racked, blended, and lightly fined with organic egg whites before bottling.