Soils: Predominantly clay and silt over gravel alluvium, some hillsides over clay-bound alluvium.
Winemakers: Paul Bourgeois and David Foes
Winemaking: Fruit was hand picked, then fermented in open vats. Fermentation started naturally with 'wild' yeasts, after which the wine was pressed off the skins and aged in oak barrels for 12 months.
Colour: Deep Purple/Garnet
Bouquet: Sweet cherries and red berries with a fragrant spicy layer on the nose. Subtle licorice and cocoa notes typical of our vineyards.
Palate: Sweet fruit initially which drives through the palate to a firm, almost chewy finish. The long linear structure and red-fruited flavours typify a favourable Marlborough vintage.