Wine notes: Hand harvested 4 – 9 April 2006. A memorable season for Waipara with warm temperatures through summer creating even ripeness and intermittent rain falls helping to maintain healthy canopies. Autumn was dry and settled which allowed fruit to be harvested at optimum ripeness.

Fermentation: De-stemmed not crushed. 4 day cold soak at ambient temperature. 11 day wild fermentation in open top vats. Hand plunged one to 3 times per day. Pressed after 15 days and drained to French barrel of which 40% were new. Malolactic fermentation completed in spring. Ten months in barrel.

Review: Sam Kim; A delicately perfumed nose displaying ripe dark cherry and plum notes with a touch of espresso. The palate is sweet and juicy with seductively silky texture and nicely balanced acidity. The fine but firm tannins provide excellent structure and lengthy finish. At its best: 2009 to 2013.