2014 was the warmest start to vintage in the past decade, and as such budburst was 12 days earlier than 2013. The good weather continued right through spring, with a dry hot summer that allowed exceptional flavor development in the fruit. The hot summer meant superb ripening for this low cropping variety. Early development saw harvest being earlier and avoiding the late summer rain.
Select parcels of fruit were sourced from two vineyard sites in Omaka, Marlborough. One is on heavier soils while the other is stonier clay solis-offering a diversity of flavour profiles. VSP cane pruned with hand shoot thinning and leaf plucking pre veraison, as well as fruit thining enhance the concentration of the berries.
The juice was fermented using a number of selected yeast strains, to enable us to capture a spectrum of flavour and
aroma profiles. The ferments were stopped to retain natural sweetness, and then matured on its yeast lees before blending the different tanks together to achieve a wine of balanced palette weight, character and interest.
Floral aromas of jasmine and rose petal lead to a palette of Turkish Delight and underlying citrus tones rounding off with a crisp marmalade finish.
Serve slightly chilled, citrus infused Salmon or any Thai style dish.