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Tasting Notes

Pale gold.


Aromas of dried apricot, toasted hazelnut with a subtle pastry note.


Juicy, fresh stone fruit flavours of ripe peach and nectarine. A hint of spice and toasty oak enhances the lingering finish.

Ageing potential:

Drinking well now and will continue to develop complexity over the next few years.

Winemaking and Viticulture

Hamish Clark and Stewart Maclennan

Winemaking & Viticulture:

The fruit was selected from several vineyards across the Marlborough region with a variety of different clones. This careful selection of fruit contributes to the complexity of the wine. The grapes were harvested at optimum ripeness and fermented in seasoned oak or stainless steel tanks. Each parcel went through malolactic fermentation to soften and round out the palate. After several months lees aging post-fermentation, each parcel was assessed and selected for this
final wine.

Wine Analysis
Wine Analysis:

Alcohol 13% v/v

Residual sugar 1.3g/litre

Acidity 5.0g/litre

pH 3.44

Food Match
Our Food Match Recommendation:

Perfectly matched with succulent poached chicken and seasonal vegetables.

Tasting Notes PDF
Click here to open the 2019 tasting notes as a PDF.
Previous Vintages Tasting Notes:

2017 | 2016 | 2015


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