Description

Grapes were picked by hand from low-yielding vines on the Paritua home block. De-stemmed without crushing with 10% whole bunches included in the ferment. Fermented with indigenous yeast (pied de cuve), 17 days post ferment maceration, indigenous malolactic fermentation, pressed to stainless steel and then left on its lees for nine months to develop texture. bottling with a minimal sulphur addition. Unfined. 305 dozen total production. The vineyard is a classic site for viticulture in Hawke’s Bay. In ancient times the area was blanketed by the pumice tephra of numerous Taupo volcanic events. Much of the Triangle area covers the historical (pre-1860s earthquake) riverbed of the nearby Ngaruroro River. As such, soil types include Ngatarawa Gravels, Takapau Silty-loam (free draining red metal of mixed alluvial and volcanic origin) and shallow clay-loam soils with underlying deep free draining pumice.