Blessed with some of the oldest vines in Central Otago, the vineyard was founded by Roger and Jean Gibson, and is currently well on its way to organic/biodynamic certification. The site is on a gentle north-facing slope with a mix of clones and 30% own-rooted vines. Soils are predominately loess over deep silts that have developed lime deposits. Hand-harvested and fermented with natural yeasts in open-top fermenters and wooden cuves, this time with 20% whole bunches and then aged in French oak barriques and cuves for around 11 months (20% new). Pure, lifted aromas of thyme and red cherries waft from the glass, underscored by an alluring spice-like complexity. Beautifully weighted, the wine's soft, silky texture and wispy, fine-grained tannins surround bright red fruits, while crunchy acidity gifts freshness and length. Brilliant with Pan-Asian roast duck or roasted lamb rump with a cherry glaze.
Product of Central Otago, New Zealand.
Size: 750ml Bottle
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