Field Blend of Pinot Noir, Syrah and Viognier From a single vineyard in the Southern Valleys of Marlborough. 50% whole cluster fermentation Only hand plunged once during fermentation. Small batch pressed. 6 months aging on full yeast lees.
Natural (wild) fermentations (Alcohol and 100% malo lactic fermentation). Unfined and unfiltered. Analysis 13.0% alc, total acidity 5.4 g/l, residual sugar 0.3 g/l, dry extract 25 g/l