TECHNICAL ANALYSIS – Grapes for this wine were hand-harvested in late April from the Cromwell basin area of Central Otago.
CLIMATE – A long warm autumn with hot dry days and cool nights allowed an extended ripening of fine clean fruit still holding good acidity.
SOILS – Fluvial, glacial silts and gravels.
VINE AGE – 21-year-old vines
TRELLIS STYLE – VSP
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool-fermented in stainless steel tanks. The ferment was stopped to maintain a small residual sugar level to balance the acidity.
Bottled: October 2019
Acidity: 9 g/L
Residual sugar: 6 g/L
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