VITICULTURE
The fruit for this wine was sourced from three blocks in Hawke’s Bay, roughly half from the inland river terraces in Maraekakaho, and a quarter from each the Bridge Pa Triangle and our home block at Greenmeadows. Clones were 15 and Mendoza.
WINEMAKING
We used a combination of both hand-harvested and machine-
harvested fruit for this wine. Only the best quality free-run and light pressings were selected. The juice was fermented in French oak barriques with each vineyard kept as a separate batch for nine months. After maturation, a selection of the best barrels was assembled, 20% of which were new.
Reaching New Zealand shores in 1838, pioneering French missionaries founded a legacy.
From their many accomplishments, now interwoven throughout history, came New Zealand’s first winery, Mission, in 1851. Their inspiration, a legacy we continue.
New Zealand Winegrowing
Central to the success of New Zealand as a world-renowned wine growing region is the temperate maritime climate and the free-draining
alluvial soils. The growing season is long, providing perfect conditions for slow ripening and full flavour development. Cool nights and warm days retain fruit acidity which lends a freshness and vibrancy, highly characteristic of New Zealand wine styles.
Sustainability Practices
Mission has strong sustainability credentials as a founding member of Sustainable Winegrowing New Zealand and holding ISO 14001 environmental certification since 1998. With organics and organic conversions underway in some vineyards,
Mission has an ongoing commitment to sustainable viticulture and winemaking practices. In 2007, the Mission winery underwent a multi-million dollar upgrade
designed to maximise energy and water efficiencies. Today, Mission is proud to produce some of New Zealand’s finest wines in the most environmentally friendly manner.
