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Grown at Taihoa Farm by Anna and Paddy Trolove. Kēkerengū Coast, Marlborough, New Zealand.
The fruit was hand-picked at 23.1 Brix, whole cluster pressed and only the cuvee juice retained for fermentation in old barrels. The combination of wild yeast, fermentation on light grape solids and less stiring has added texture and interesting complexity to the nose. The delicate fruit handling has given the wine a racy and crisp structure.
