The grapes were machine harvested in separate batches. At the winery the juice was separated from the skins on arrival. The skins were then pressed and the resulting juice re-blended with the free run juice. The juice was allowed to settle naturally for 48 hours before racking from gross lees. The juice was cool fermented in stainless steel with various selected yeast strains to enhance the pungent natural aroma. After fermentation the wines were left on lees prior to blending and bottling.
Pale straw with green hues, the nose is intense, with aromas of papaya and tropical fruits, interlaced and underpinned with crisp citrus and mineral notes. The palate is rich and full, an explosion of tropical fruits almost viscous in intensity, complexed by typical Marlborough "sweat" and minerality, all corralled into order by classical Marlborough acidity, lingering crisply on the finish.
"This jazzy white is generous with its grapefruit, pear and fresh herb aromas and flavors, mingling on the juicy, lively finish. Particularly distinctive for the balance of citrus and stone fruit, along with the harmonious finish. Drink now. Tasted twice, with consistent notes."