New Zealand’s signature varietal tends to be bold and big. We are interested in texture and mouth-feel, rather than enhanced aromatics. To achieve this, a small portion of the wine goes through natural and malolactic fermentation, cutting the sharp edge off the palate. The grapes are from the Loveblock vineyard, consisting of two distinctly different soil types (see Vineyards) and allowing a blend of flavours. We want to make a more constrained wine, the unique aspect of the vineyard allows for minerality and a broad spectrum of flavours.
Sashimi, lemon grass based Asian food, new season asparagus. Serve at 45-50°F (7-10°C).