Award-winning vegan wines produced sustainably by Louis Vavasour in the Awatere Valley of Marlborough, NZ. This wine is grown in the Lower Dashwood, Awatere Valley and crafted from hand-picked grapes harvested from very ripe fruit showing the pure expression of terroir. Massive depth of fruit with an elegant floral nose, honey and buttery flavours. The small berries of the Mendoza clone have beautiful perfumed tropical fruit flavours. The sweet ripe fruit blend with elegant oak for textural complexity. Made in the typical Burgundy style with whole bunch pressing and barrel fermentation as well as 60% Malolactic barrel fermentation to enhance the beautiful soft and elegant flavours. Aged on its lees in the same French barrel for one year with lees stirring. No fining.
This wine displays aromas of stone fruit with initial peach and melon characters teamed with spice from the oak maturation. The extended lees time has introduced an elegant texture and a hint of acid and ripe fruit characters give the palate balance. Match with Lobster, Scallops, Pumpkin, Chedder cheese.