Description
Winemaker Notes: Once harvested the fruit was pressed, settled & racked in Hawke’s Bay to ensure there is no compromise to the quality of the fruit, then transported down to Giesen’s winery in Marlborough. A portion of the blend was put to barrel (1,000L German Fuder oak barrels & 300L French oak) and the balance was fermented in tank. Inoculated with Burgundian Chardonnay yeast. Aged on lees in French oak for 6 months prior to blending. There was no malolactic fermentation for the 2017 vintage.
