Our last release from these vines, which were removed in 2024. A deeply layered, complex expression of the variety, with fine acidity and lifted herbal aromatics.
Winemaking:
Estate-grown fruit from 34-year-old dry-grown vines at Birchs Bay. 14-days skin contact before being pressed to seasoned French oak, the wine spent 2.5 years on full lees. Contains sulphites.
20 dozen produced