The wine has a pale straw hue.
Fragrant stonefruit & citrus aromas are layered over spicy
notes and hints of smoky oak.
The partial wild and malolactic fermentations along with the
extended lees maturation in barrel have added complexity and
texture to the wine. The palate is smooth and round with lovely
balance of minerality and well refined acid. Juicy stonefruit &
citrus flavours are combined with mealy, creamy layers and subtle
hints of French oak.
The 2012-2013 growing season was in a word “perfect”. A summer of
endless blue skies, just like the ones Jules recalls as a child
growing up in Marlborough. The season started off with strong
spring growth and as the risk of frost diminished rapidly, the
florets on the vines began to show through in average numbers,
their quantity being subdued by the cold conditions of the previous
year. Weather in late December was warm, dry and settled – perfect
conditions for flowering, the end result being plenty of
nice, fully set bunches of grapes. The summer continued in
the pattern that had begun in spring and the long dry days rolled
on. The lack of cloud cover ensured that the nights remained cool.
This provided great conditions for flavour development and acid
retention in the grapes leading up to harvest. The vintage was a
fast and furious affair with many varieties and vineyards ripening
within days of each other, making for a crazy harvest period.
The fruit for this wine was grown in the Awatere Valley, Ben Morven
and Brancott Valley sub regions of Marlborough. After hand
harvesting, the fruit was taken to the winery and whole cluster
pressed. One portion of the juice was put directly into French oak
barrels for indigenous ferment while the rest of the juice went
into tank for settling, racking, inoculating with selected yeast
and fermentation. The yeast lees in the barrels were stirred
regularly over a nine month period to add weight and texture to the
wine. Both portions underwent partial malolactic fermentation.
After its time in barrel and tank, the two portions were blended
back together. The blend of the different fruit parcels provides a
great balance between the vibrant fruit characters that New Zealand
is so famous for and the interesting textures derived from the
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