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This wine comes from four vineyards throughout Marlborough, all lending different characters to the wine.
The Twin Valleys portion, 62%, from the cooler Fareham Road area gives us the palate structure that we require, offering finesse to the back-palate. The portion from Ward, 13%, approximately 45 kilometres south of Blenheim, provides delicate lifted fruit notes while the two hillside portions, from The Wrekin (13%) and Calrossie (12%) add depth to the palate, with rich black fruit characters
In the winery the grapes were predominantly destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. About 30% were fermented with stems or whole-bunch solely with indigenous yeasts offering a wide variety of flavours and helping us to attain better texture.
During fermentation the skins and juice were hand-plunged on average two times per day. When finished the wine was taken straight to French barriques where it sat for 15 months. The wine was then gently
Winegrowing team: Brian Bicknell, Phoebe Cathcart, Nick Blakiston, Max Bicknell, our focussed growers, and brilliant vintage staff
Alcohol: 13.9%
Titratable Acidity: 6.0 g/L
Residual Sugar: <1.0 g/L
Harvest Period: 17 – 31st March
Brix at Harvest: 22.7– 23.5
This wine comes from four vineyards throughout Marlborough, all lending different characters to the wine.
The Twin Valleys portion, 62%, from the cooler Fareham Road area gives us the palate structure that we require, offering finesse to the back-palate. The portion from Ward, 13%, approximately 45 kilometres south of Blenheim, provides delicate lifted fruit notes while the two hillside portions, from The Wrekin (13%) and Calrossie (12%) add depth to the palate, with rich black fruit characters
In the winery the grapes were predominantly destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. About 30% were fermented with stems or whole-bunch solely with indigenous yeasts offering a wide variety of flavours and helping us to attain better texture.
During fermentation the skins and juice were hand-plunged on average two times per day. When finished the wine was taken straight to French barriques where it sat for 15 months. The wine was then gently
Winegrowing team: Brian Bicknell, Phoebe Cathcart, Nick Blakiston, Max Bicknell, our focussed growers, and brilliant vintage staff
Alcohol: 13.9%
Titratable Acidity: 6.0 g/L
Residual Sugar: <1.0 g/L
Harvest Period: 17 – 31st March
Brix at Harvest: 22.7– 23.5