Concentrated stonefruit aromas, with supporting nectarine, peach and citrus flavours, underpinned with subtle almond and toast.

Delicious with lobster, creamy risotto or roast chicken with all the trimmings.

Only made in exceptional vintages, this wine was sourced from selected parcels across Hawke’s Bay, with a range of soil types, including gravels, silt and clay loam. The different characteristics of these sites provide depth and complexity of flavour in the wine.

Fruit is hand harvested and whole bunch pressed, then fermented in French oak barriques to develop complex layers of flavour in a traditional Burgundian style. Following the primary and full malolactic fermentations, the wine is left to mature on gross lees in barrel for ten months prior to bottling.