
Grown on the Gimblett Gravels. Barrel-fermented in French oak (10% new) and aged on lees. 900 cases produced.
Grown in Gimblett Gravels. 100% barrel-fermented, and aged for 10 months (25% new oak). 100% underwent malo-lactic fermentation. 1485 cases produced.
Grown at Te Awanga. Hand harvested, whole bunch pressed. Barrel fermented (wild yeast) in 50% new French oak. Maturation on lees in barrel for 17 months. 470 cases produced, packaged in sixpacks.