Fruit from Waipara North Canterbury. Silty clay over sandy gravels.
50% direct press, 35% whole bunch carbonic for nine days. 15% destemmed and fermented for three weeks. Fermented separately in old oak barrels and blended prior to bottling.
Salty, acid driven and textural.
12.5% abv.
Unfined and unfiltered.
Minimal added sulphites.