By design, this wine is unashamedly provocative. It is in no way subtle. Fermentation with indigenous yeasts, lees-stirring, and some skin contact all are accentuated by fermentation and aging in Cigar-shaped barrels.
Intense aroma of orange zest, wild herb, and floral notes. Textured and complex on the palate with fine, bright acidity and a lingering minerality.
Not for the faint-hearted but a wine that will certainly provoke conversation.
Aromas of spiced apple pie with the barrel fermentation leaving its pillowy softness over-laying lemon zest and fresh acidity. This is an ideal aperitif with a full, rich and textural finish that will easily sit on its own or be paired with food.
It will drink best over the next 1-3 years
Aromas of stone-fruit and cashew and warm bread show off the benefits of extended aging on fine lees.
The palate then adds to the harmony with its seamless, full-bodied richness which is supported by finely focused acidity. All reflecting the tight mineral-rich soils of the upper Omaka Valley.
This wine speaks of place with ease and
Aromas of citrus, white peach, wildflower, and dried herbs.
The palate backs this up with fresh acidity, supported by a dry and long minerality driven by complexity from barrel aging on fine lees.
A complex and taut wine that will reward cellaring.
Awatere – A blend of sites that more Bursting with the aroma of ripe fig, guava, spices, and floral notes, backed up by a rich textural palate.
Enjoy this wine as an aperitif or with your favorite Asian takeaway.
It will not disappoint.