Picked in the cool of the evening, this Albariño arrived at the winery swiftly and was immediately pressed. The later press-fraction was separated out and fermented in seasoned barriques, with the lightly pressed free run juice fermented in 75 per cent stainless steel tank and 25 per cent seasoned French barriques. The pressings fraction made an exquisite addition back to the final blend and no further balancing or fining was required prior to bottling.
The vineyard is pruned to a three cane ‘Vertical Shoot Positioning’ system (VSP) with moderate exposure to sunlight. A balanced crop load was carried which gives the hangtime necessary to concentrate flavours without risking ripeness. The vines do not seem to mind the windier conditions experienced in the Awatere Valley.
Lower Dashwood, Awatere Valley.
Soils: Wind blown loess over alluvial soils.
Topography: Flat, located on the northern bank and top terrace of the Awatere Valley.
Climate: Maritime; cooler and experiences more wind than the Wairau Valley.
Regional Characteristics & Contribution to Uniqueness of Flavours:
Located on the upper terrace of the Awatere Valley the gravel laden soils combined with a reliable harvest season wind encourage slow and even ripening in the valley. This terroir suits the long ripening Albariño grape with its naturally high acidity relying on time and weather to reach peak physiological ripeness.