Commercial description 

Vintage Detail 

A cool and windy spring with the usual spring frosts, followed by a hot dry summer. A long autumn with beautiful warm days that gave lovely extended ripening. Sub Regions Hand harvested from Bendigo (48%), Pisa (44%), Gibbston (8%) sub regions of Central Otago Hand Harvested 100% Whole Bunch A portion of the Bendigo fruit (25%) was whole bunch fermented with the remainder carefully destemmed. 

Fermentation 

Fermented in 7T open top fermenters Maturation 10 months in French Oak 

Cellaring 6 - 8 years 

Serving 16? ideal serving temperature 

Food Match Duck or other game birds 

Alcohol 13%