
Grown in Gimblett Gravels. 100% barrel-fermented, and aged for 10 months (25% new oak). 100% underwent malo-lactic fermentation. 1485 cases produced.
Grown on the Gimblett Gravels. Barrel-fermented in French oak (10% new) and aged on lees. 900 cases produced.
Grown in Hawkes Bay. Aged on lees in French oak barrels. 1000 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.
Grown organically on Ohiti Rd. Stainless steel fermentation from free run juice. 1000 cases produced.
Grown in the Dartmoor Valley. Aged in French oak in one and two year old French oak barriques.
Grown at our Church Road vineyard and aged in in seasoned French oak barriques.
Grown on Ohiti Road. Stainless steel fermentation from free run juice. 1970 cases produced.