Harvest 2014 was notable for the excellent quality of fruit produced thanks to a season that was warm and dry for Nelson. Excellent concentration of flavours and ripeness levels were reached several weeks earlier than expected, resulting in an early start to harvesting in the second week of March. Fortuitously this meant that when more than 200mm of rain hit the upper North Island mid-April our fruit was now juice, happily fermenting in the winery.
We carefully scrutinized the pre-harvest analysis of this fruit and looked hard at it in the vineyard-it has a fantastic acidity we are not familiar with! Once the fruit was golden and dripping from the vine we knew regardless of numbers it was time to bring it in. Snaffled up in the cold of pre-dawn, on the 27th March it arrived at the winery and was quickly processed to the press. The press cycle was carefully monitored and the hard pressing separated off. From here on in this wine was treated gently and with minimal intervention. Being our first offering of this wine we are getting to know how it behaves in our environment, wanting the fruit to truly sing without winemaking techniques overlaying its true character. To this end the juice was cold settled then inoculated for ferment with a German yeast chosen for its proven ability to respect floral and delicate fruit flavours. The ferment was kept very cool so as to preserve aromatics and then arrested when we felt the wine was in balance with just a dash of residual sugar. The wine then sat on fine lees for 1 month before bottling on the 1st of August.