The must, from the diverse soils of the southern Wairau Valley, is fermented in steel tanks and bottled after 3-4 months...
The must, from the diverse soils of the southern Wairau Valley, is fermented in steel tanks and bottled after 3-4 months of ageing. Its aroma profile is more along the ripe, fruity lines: lime, tropical fruit, passion fruit, guava, herbs, green pepper, elderberries, cut grass and flowers.
