THE SEASON

Settled weather during Spring resulted in successful flowering and a healthy fruit set, meaning crop thinning was needed in some areas. Good heat concentration in early to mid-Summer then allowed the grapes to ripen beautifully. The remainder of Summer and Autumn threw up a mix of hot days interspersed with cooler spells, although rain was sufficiently spread out to ensure the bunches remained healthy and disease free.

THE HARVEST AND WINEMAKING

Aiming for a classic Alsatian style with a North Canterbury twist, the fruit was harvested in stages over several weeks to optimise the grapes’ range of natural flavours. After picking, they were gently pressed, and the juice fermented in stainless steel tanks at a cool temperature to retain varietal purity and freshness. The wine was then given a short period of ageing on its natural deposit of yeast lees (sur lie), prior to bottling. At all stages, from fermentation to bottling, the wine was handled very carefully to help it retain a little of its naturally dissolved carbon dioxide. This may result in a small amount of spritzig when first poured, accentuating the freshness and liveliness of the wine.

THE WINE

It has a bright lemon glow. Erupting from the glass is a feisty melange of perfume and tropical notes. Rose petal and honeysuckle, melded with hints of passionfruit, guava, honey dew melon, and a touch of pistachio nougat. Crisp and refreshing, the palate is animated and flavourful, with delicate sweetness balanced by bright acidity and ripe phenolics that add structure and length. The finish is long and moreish, leaving lingering impressions of ginger root.