Racking and fining with fresh egg white gently clarifies the wine. The wine remains in our cellar for a further six months prior to release. Production is between 500 and 800 cases a year, depending on the seasonal conditions. There will be a limited release to a small number of Auckland's specialist independent wine retailers and to New Zealand's best restaurants. Lees stirring by hand adds complexity, and our aim is to produce a wine of elegance, subtlety and restrained varietal flavour, with gentle oak.
Production is very small, and largely sold through our restaurant and wine-tasting room.