Tasting Notes:           
Colour: Pale straw
Bouquet: Tropical fruit notes and honeyed apricot.
Palate: A dry Martinborough-style Sauvignon Blanc. Bright and clean on the palate with good length and texture, balanced by lively acidity. Fresh stonefruit and mineral characters, finishing with lemongrass and zesty lime.
Food Match: Great food matching wine. The acidity holds up but does not overpower. Fantastic with seafood or a range of tapas.
 
Winemaking Notes:                       
Growing Region: Single Block Te Muna Road, Martinborough
Variety: Sauvignon Blanc
Viticulture: Low cropping (2 t/acre) from 20 year old vines, well exposed fruit. Hand picked at a ripe 24 brix.
Winemaking: Whole bunch press. Long cool ferment.
Alcohol: 13%
Residual sugar: 3g/L

Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban

Tasting Notes:           
Colour: Deep ruby
Bouquet: Generous fruity nose, red berryfruit and spice
Palate: Ripe cherry and dark plum flavours, with hints of cinnamon, thyme and pepper on the finish. Good length and palate weight. Silky tannins add structure and complexity.
Food Match: Ideal with lamb, duck, venison and other game.
Cellaring: Up to five years.
 
Winemaking Notes:                       
Growing Region: Single Block Te Muna Road, Martinborough
Variety: Pinot Noir -- clone 115 (80%) and 10-5 (20%)
Viticulture: 2008 was an excellent vintage, with a long warm autumn. Cropping was kept to 2 t/acre.
Harvested at 25 brix.
Winemaking: 7 days cold soak, 7 days ferment, 10 days maceration before pressing. Malo in barrel.
Maturation: 11 months in French oak barriques, 30% new.
Fined with gelatine.
Alcohol: 13%
pH: 3.6

Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban

Tasting Notes:           
Colour: Deep ruby
Bouquet: Generous fruity nose, red cherry and dark plum
Palate: Bright berry fruit, with pepper, thyme and liquorice on the finish. Good length and mid palate weight. Firm tannins add structure and complexity.
Food Match: Ideal with lamb, duck, venison and other game.
Cellaring: Up to five years.
 
Winemaking Notes:                       
Growing Region: Single Block Te Muna Road, Martinborough
Variety: Pinot Noir -- clone 115 (80%) and 10-5 (20%)
Viticulture: 2007 was a very low cropping year due to late frosts and cool flowering, resulting in a more intense and tightly structured style. Harvested at 24 brix.
Winemaking: 7 days cold soak, 7 days ferment, 10 days maceration before pressing. Malo in barrel.
Maturation: 11 months in French oak barriques, 50% one year old. Fined with egg white. Unfiltered
Alcohol: 13%
pH: 3.6

Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban