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Fruit was harvested, destemmed and crushed and gently pressed. The juice was cold settled, racked clear and inoculated with neutral and aromatic yeast strains. The individual ferments were tasted daily and stopped once the desired residual sugar level was achieved. The yeast lees were stirred regularly for 6 months.
Aromas of green melon, red apple, honeysuckle and spice feature on the nose. On the palate the wine is soft and textured, leading to a finely balanced, off-dry finish.
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SILVER MEDAL - Air New Zealand Wine Awards 2016
BRONZE MEDAL - Royal Easter Show Wine Awards 2017