HAND-PICKED AND WHOLE-BUNCH PRESSED. THIS CABERNET FRUIT WAS TAKEN FROM A NEWLY CANED PRUNED SECTION OF THEIR VINEYARD. THE VINES HAVE RESPONDED WELL TO CANE PRUNING, AND THE FRUIT RIPENED CONSISTENTLY.

WANTING THE TEXTURE OF A SOLIDSY FERMENT, IT’S NOT COLD SETTLED. THIS ONE THEY YEASTED, THE ONLY WINE TO GET YEAST ADDED THIS YEAR.

AFTER THE FERMENT WAS DRY, THE LEES WERE STIRRED IN TANK ONCE A WEEK UNTIL IT FLESHED OUT ENOUGH TO GIVE VISCOSITY AND TEXTURE. HARD-RACKED, SPENDING 3 MORE MONTHS WITH ITS FLUFFY LEES.

Spending most of their misspent youth traipsing the globe, Rebecca and Nick met in Central Otago; Rebecca studying viticulture and oenology; Nick adding to his impressive CV.

Fast forward to 2020, in the middle of a global pandemic they take control of a vineyard on KI. They immediately change the way the vineyard is manage; reduce yields and brought the block back to balance.