A fruit salad of a wine! Passionfruit with white peach, apricot & a light smokiness.  A saline & refreshing acid profile with supple texture.

The whole bunches were hand harvested, de-stemmed and macerated on the skins for two weeks time. A very light daily hand plunge and the addition of my active vineyard starter yeast which fermented underneath the vines. Biodynamic preparations 500, CPP were applied to the soil through out the year, as well as silica quartz (501) to the canopy.

After fermentation was complete the free run juice Albariño was pressed into a large spherical and small Tinajas for ageing on its lees.

Hawkes Bay