Hand Picked Sauvignon Blanc from our home block. Whole bunches left in a Ceremic Egg for 2 weeks to go through carbonic fermentation. Pressed and matured in the egg for a further 9 months.
Hand Picked Sauvignon Blanc from our home block. Whole bunches left in a Ceremic Egg for 2 weeks to go through carbonic fermentation. Pressed and matured in the egg for a further 9 months.
Hand picked Hawkes Bay Chardonnay. Blended with a small amount of skin contact, Sauvignon Blanc. Bottled while still fermenting. Cloudy. Sparkling.
Hand-picked botrytis Riesling. Barrel ferment. Bottled without filtration. No additions.
Premium hill-side Waipara fruit. Clone 5 & Clone 777. These rows were treated with under vine straw mulch (no herbicides). Open-top fermentor. 1 year in Tonnellerie Cavin Aphrodite barrels. Unfiltered. No additions.
Sauvignon/Semillon from our home block. Barrel Ferment. Unfiltered. No additions.
Premium Hawkes Bay fruit. Mixed preparation of whole bunch pressed & some overnight skin contact. 1 year in French barrels.
Premium Hawkes Bay fruit. Mixed preparation of whole bunch pressed & some overnight skin contact. Fermented and matured in a 675L ceramic egg.
