Oysters, scallops, crab, clams, lobster, prawns - any shellfish with zingy flavours or a citrus or garlic marinade or dressing. (Big fat garlicky prawns - yum).
Fruit from certified organic vineyards in the Wairau and Awatere valley were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled temperatures with selected yeasts to capture the intense varietal flavours. Strict organic procedures were followed at all times.
Floral aromas and white spices with apples, gooseberries and lemongrass.
Sweet, clean and well fruited entry with apples and rock melon taking the lead. A touch of snow pea and garden herbs on the mid-palate with lingering notes of nectarine and lime. Good breadth and persistence.
At cool to moderate temperatures with selected yeast.
Stainless Steel Tanks
Headwaters: °Brix 20.0; pH 3.30 & TA 8.8 g/L Cinders: °Brix 21.5; pH 3.11 & TA 10.3 g/L
29th March - 4th April
3 months on lees in tank
Crush - destemmed