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Commercial description 

Winemaking: The base wine was blended from components which were aged on lees for up to five years. The base wine underwent secondary fermentation to produce this complex structured Brut Cuvee. 

Vineyard: This wine is produced from vineyards in the Marlborough and Hawke’s Bay regions of New Zealand. The soils are ancient river beds with free draining stony soils and clay loams. 

Viticulture: Vertical shoot positioned trellis was used with three canes pruned and spur pruning, laid down providing an average of 4.5 tonnes per acre. 

Food Matching: This wine is delicious as an apertif, and very versatile for pairing with food. Perfect with cheese, seafood, smoked salmon and fish. 

Palate: A creamy peach ripeness combines with complex brioche, nutty notes and lemon, beautifully balanced, finishing clean and dry. 

Variety 50% Chardonnay, 50% Pinot Noir 

Colour Lemon hued warm gold colour. 

Aroma Creamy rich nose with a hint of toast, hazelnut and citrus. 

Analysis Alcohol 12.5% pH 3.11 Titratable Acidity 6.8 g/l Residual Sugar 6.9 g/l

Alc 12.5%

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